2 c. flour
1/2 tsp. salt
3/4 c. butter
4 tbsp. water

3/4 c. chopped onion
2 tbsp. butter
1 lb. mushrooms, chopped
1 tbsp. lemon juice
Pinch of salt and pepper
1 tbsp. cornstarch
1 tbsp. water
1 c. cream
1/4 c. Gruyere cheese

Mix pastry. Divide in 32 balls. Press into 2-inch muffin tins. Prick with fork.

Saute onions in butter. Add mushrooms. Add lemon juice, salt, pepper. Mix cornstarch with water. Add cornstarch and cream to mushrooms. Thicken. Fill tart shells. Sprinkle with cheese. Bake 10 minutes at 400 degrees. Makes 32 tartlets. (To substitute milk for cream, add 1 teaspoon cornstarch to thicken.)