Mushroom Onion Tartlets
4 Ounces Vegan Cream Cheese
3 Tablespoons Earth Balance
3/4 Cup All Purpose Flour
8 Ounces Fresh Mushrooms, coarsely chopped
1 Bunch Green Onions, sliced
8 Ounces Silk Tofu
1/2 Cup Almond Milk
1 Tablespoon Arrowroot
1/2 Vegan Cheese, shredded
1 Teaspoon Thyme Leaves
Crust: Place cream cheese and 2 Tablespoons Earth Balance in the bowl of a stand mixer. Using the flat head beater, mix on Speed 4 for 1 minute. Stop and scrape down the bowl. Add the flour. Mix at Speed 2 until well blended. Form mixture into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Filling: Melt remaining 1 Tablespoon of Earth Balance in a skillet. Add the mushrooms and green onions. Cook over medium heat until tender. Cool slightly.
Place tofu, milk, arrowroot and thyme in the mixer bowl. Using flat beater, mix at Speed 6 for 30 seconds. Stir in cheese. Mix with mushrooms.
Assembly: Preheat the oven to 375 F. Divide the dough into 18 - 24 pieces. Press a piece into a muffin tin. Fill with mushroom mix. Top with a small circle of dough. Bake for 20 to 30 minutes or until the top is golden brown. Serve warm.
Makes 10 - 12
Pairs well with 2003 Thibault Liger-Belair Clos Vougeot
Soundtrack Britney Spears - Glory