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Knife and fork appetizers ... cheese in a crust.

Baked in a crust, cheese is the foundation of these two savory appetizer tarts. In the first, ricotta laced with nutty emmenthal and a dash of parmesan bakes in a butter pastry. In the second, you slather a sheet of purchased puff pastry with sauteed mushrooms and jarlsberg cheese. Both tarts taste best warm from the oven; make-ahead steps offer quick assembly. If you serve larger portions, the tarts and salad or soup make a light meal. Suitable beverages include chilled apple juice, hard cider, dry Sauvignon Blanc, or a mellow Chianti. Three-Cheese Tart

Butter pastry (recipe follows)
 1 large egg
 1 carton (8 oz., about 1 cup) part skim
 ricotta cheese
1 1/2 cups (6 oz.) shredded emmenthal
 cheese
 1 tablespoon grated parmesan
 cheese


Press butter pastry evenly over the bottom and up sides of a 9-inch tart pan with removable rim. Bake in a 325 deg oven until pale gold, about 20 minutes. If made ahead, cool, cover, and store at room temperature until the next day. Meanwhile, in a food processor or blender, whirl together the egg and ricotta cheese until mixture is smooth. Stir in emmenthal cheese. Spread mixture evenly into crust. Sprinkle parmesan cheese evenly over filling. Bake in a 350' oven until golden all over, about 15 minutes. Cool on rack. Serve warm; cut into wedges. Makes 8 to 10 servings. Per serving: 219 cal.; 10g protein; 15g fat,- llg carbo.; 167 mg sodium; 84 mg chol. Butter pastry. In a food processor or bowl, combine 1 cup all-purpose flour and 6 tablespoons butter or margarine, cut in small chunks. Whirl or rub the mixture with your fingers until fine crumbs form. Whirl or stir in 1 large egg until dough forms a ball. Mushroom-Cheese Tart
1 sheet frozen puff pastry 1/2 of a
 17 1/4-oz. package)
1 tablespoon butter or margarine
3/4 pound mushrooms, thinly sliced
1 teaspoon dry thyme leaves
 Salt and white pepper
 About 1 tablespoon beaten egg
1 cup (4 oz.) shredded jarlsberg or
 Swiss cheese


Let puff pastry stand at room temperature just until pliable, 20 to 30 minutes. Meanwhile, in a 10- to 12-inch frying pan, melt butter over high heat. Add mushrooms and thyme. Stir often until all liquid evaporates and mushrooms brown, about 8 to 10 minutes. Add salt and pepper to taste; let cool. If made ahead, cover and chill up until the next day. Unfold puff pastry in a lightly greased I 0by 15-inch baking pan. Brush pastry with the egg and prick surface all over with a fork. Scatter mushrooms and cheese evenly over pastry. Bake in a 425' oven until richly browned, about 20 minutes. Cut pastry in wedges or squares. Serve hot or warm. Makes 10 to 12 servings. Per serving: 138 cal.; 4. 1 g protein; 9.2 g fat,9. 1 g carbo.; 154 mg sodium; 16 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jun 1, 1990
Words:484
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