Quick Tarts -killertomato

This old recipe still does tricks. These savory quickies can be baked large or small, for a surprising addition to lunch or dinner, cold snack from the fridge or little party bites. The filling is versatile as long as you have egg and milk to make the custard. I love it because you can throw in extra cheese you have on hand, vegetables you need to use or whatever you wish- try walnuts and blue cheese- yet they look and taste like something special. At my house, they add some protein when paired with vegetable soup or work perfectly when going to a potluck. Plus, the dough freezes well. I may make a large batch before the holidays to pull out at random.
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Pastry:

1/2 tsp salt

1 c. sifted flour

2/3 c. butter, shortening or lard

6 oz cream cheese
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Sift salt and flour. Blend in fat and cream cheese with pastry cutter or quickly in a stand mixer with paddle attachment. On a floured board, roll out, fold, roll out again. Repeat. Press pieces into muffin tins or tartlet forms. Your fat and cheese must be cold as when making pie crust.
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Filling:

1 egg

1 c. milk or half and half

pinch of salt

3 green onions

handful grated cheese (most any will do)
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Line small or large tins with dough. Beat egg slightly, add remaining ingredients, pour into cups. For mini tarts, bake at 350 for 10-15 minutes, when filling quivers only slightly. For larger sizes, bake at 300 degrees for about 30 minutes. YUM. These never last long.