Mushrooms Tartlets

Step 1: Place cream cheese and 2 tablespoons butter in bowl of electric mixer; attach flat beater to mixer, turn to speed 4 and beat about 1 minute; stop and scrape sides of bowl.

Step 2: Add 3/4 cup of flour; turn to speed 2 and mix about 1 minute or until well blended. Form mixture into a ball, wrap in wax paper and chill 1 hour.

Step 3: Clean mixing bowl and beater.

Step 4: Divide chilled dough into 18 pieces. Place each piece into lightly greased mini muffin cups pan, press/shape into cup.

Step 5: Preheat oven to 375F.

Step 6: Melt remaining 1 tablespoon butter in a 10 inch skillet over medium heat.

Step 7: Add mushrooms and onions; cook and stir until tender; remove from heat and cool slightly.

Step 8: Place egg, remaining 1 tablespoon flour and thyme in mixer bowl. Attach bowl and flat beater to mixer; turn to speed 6 and beat about 30 seconds; remove bowl and stir in cheese and the mushroom mixture; spoon into pastry lined mini muffin cups. Bake for 15 to 20 minutes or until egg mixture is puffed and golden brown.

Step 9: Serve warm.