Monday, October 24, 2016

Day 282 Mushroom Onion Tartlets

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.
Mushroom mix

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.
Tofu mix

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.
Unbaked tartlets

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

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