1 3 oz. Package of cream cheese softened
1/4 cup butter or margarine, softened
3/4 cup all purpose flour
1/4 cup yellow cornmeal
3/4 cup (3 oz.) shredded Swiss cheese
1 tablespoon all purpose flour
1 large egg
1/3 cup whipping cream
1/2 cup finely diced country ham
12 1-inch long fresh asparagus tips
Stir together cream cheese and butter until blended. Stir in 3/4 cup flour and
cornmeal. Cover and chill 1 hour.
Shape dough into 12 1-1/2 inch balls. Place in muffin pans and press evenly
into bottom and upsides. Set aside. Stir together Swiss cheese and 1 tablespoon
of flour. Whisk together egg and whipping cream, stir in Swiss cheese mixture
and diced ham. Spoon evenly into muffin pan. Bake at 425 for 7 minutes. Top
each tartlet with an asparagus spear. Reduce oven temperature to 300.
Cover with foil and bake 17 minutes or until set.