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Mushroom Onion Tartlets in Cream Cheese Pastry



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  • 125 grams Light cream cheese
  • 2 tablespoons Butter
  • 3/4 cup plain flour (sifted)
  • pinch salt

Mushroom/onion Filling

  • 225 grams mushrooms, fresh, Mixed
  • 1 --- French Shallots, Chopped
  • 2 stalks spring onions, Finely sliced
  • 1 egg
  • 1 heaped teaspoon dried thyme leaves
  • 1 heaped tablespoon parsley leaf, Chopped
  • pepper and salt, To taste
  • 1/2 Cup Swiss cheese, Shredded
  • 1 tablespoon Butter
  • I teaspoon Flour, Plain

Recipe's preparation

  1. Place cream cheese and butter in TM bowl, set to speed 3/4 and mix for 35 seconds. Add flour and mix another five seconds.turn to Dough mode setting for 1 minute. Remove mix from bowl and form into a ball. Wrap in cling wrap an allow to rest in fridge for an hour.

  2. Chop mushrooms roughly with French shallot in TM bowl a few seconds on speed  3-4. Set aside. Melt butterin bowl 100 degrees add mushrooms and shallots, cook untill tender Counter-clockwise operationGentle stir settingabout 4-5 minutes. Set aside to cool slightly. Rinse bowl. Beat egg flour herbs and seasonings ( if using) on speed 4 for 20 seconds.  Stir in shredded cheese and mushroom mix on Counter-clockwise operationuntil combined. Divide chilled dough into 24 balls and press into mini muffin pan and fill with mixture. Bake at 190 degrees for 15-20 minutes or until puffed and golden brown. Serve warm.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I used this for the cream cheese pastry, and it...

    Submitted by gep67 on 28. July 2018 - 07:47.

    I used this for the cream cheese pastry, and it was great!

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  • I made this to take for

    Submitted by thermobexta on 2. May 2013 - 10:54.

    I made this to take for dinner at someone's house and everyone really liked it. The pastry was very easy to work with, which was a bonus. Will definitely be making this again!

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  • Works well as a whole tart

    Submitted by Jadey on 29. April 2013 - 23:56.

    Works well as a whole tart (pictured) very tasty. 

    2 TBSP Butter = 40g

    3/4 Cup Plain Flour = 110g 

    I didn't measure the swiss cheese but it would have been approx 50 - 80g

    1 TBSP butter = 20g 

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