Mar 31 2008
Ingredients: Makes 24 tartlets
For the Dough:
4 ounces Neufchatel cheese or reduced fat cream cheese
2 Tbsp Butter
3/4 cup + 1 Tbsp All purpose flour
For the Filling:
1 Tbsp All purpose flour
8 Ounces of Crimini mushrooms
1/2 cup chopped scallions (green onions)
1 Tbsp Olive oil
1/4 cup grated Parmesan cheese
2 Tbsp Neufchatel cheese or reduced fat cream cheese
1/4 tsp Salt
Place the 4 ounces of the Neufchatel cheese and the 2 Tbsp Butter in a mixing bowl. Using a whisk or an electric mixer mix well (about 1 minute). Add the 3/4 cup flour and mix till the flour is all combined. Do not over mix. Form mixture into a ball. Wrap in plastic wrap and chill in the refrigerator for 1 and 1/2 hours.
Coarsely chop the mushrooms and the scallions. In a saute pan, heat the olive oil. Add mushrooms and cook till they are almost tender. Add the scallions and the salt. Cook for another few minutes. Allow to cool.
In a mixing bowl, place the mushroom mixture, 1 Tbsp flour and the egg. Mix well to combine. Stir in the cheeses.
Grease a miniature muffin pan. Divide the chilled dough into 24 pieces. Press each piece into the muffin pan, with the dough rising along the sides of each cup. Spoon the mushroom and cheese mixture into the dough lined muffin cups. Bake at 350 degrees F for 20 – 25 minutes.