1-1/2 cups all purpose flour 2 tablespoons buttermilk powder OR: dry milk powder 3/4 teaspoons salt 6 tablespoon (3/4 stick) cold butter, cut in pieces Tart Filling: 1/2 pound white button mushrooms 1/2 pound wild mushrooms, such as crimini or oyster OR: white button mushrooms 2 tablespoon olive oil 3 green onions 1/4 Cup pale dry sherry 1 tablespoons baIsamic vlnegar 3/4 teaspoon salt 6 ounces Brie cheese, end rind removed Prepare Tart Shells: Combine flour, buttermilk powder, salt and butter in food processor. Pulse with on-off motion until mixture resembles coarse meal. Add water. Whirl until mixture begins to clump together. Shape dough into ball and flatten into 6-inch disk on lightly floured :board. Wrap in plastic wrap and refrigerate at least 1 hour or up to 4 days. Preheat oven to 300 F. Roll dough to 3/8-inch thickness on floured board. Cut into eight 5-inch circles. Or roll dough into 8-inch log. Cut into eight 1-inch-thick pieces. Roll each piece into 5-inch circle. Fit into eight 4-inch individual tart pans; roll edges over in toward center and press against side to seal. (If tartlet pans are unavailable, shape circles on a baking sheet. Roll a 3/4-inch edge and flute.) Pierce tartlets with fork and place on baking sheet. Bake in preheated 300¦ oven for 25 to 30 minutes or until golden. Cool completely on racks. Store airtight at room temperature for up to 2 weeks. Prepare Tart Filling: Slice mushrooms. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half the mushrooms; cook, stirring occasionally, 5 to 7 minutes or until golden. Remove mushrooms to a plate. Repeat with remaining oil and mushrooms. Combine the green onion, sherry, vinegar and salt in skillet. Cook until mixture is reduced to a syrupy consistency. Remove from heat. Add mushrooms and toss to combine. (Can be made up ta 1 day ahead and refrigerated, covered.) To serve: Preheat oven to 350 F. Cut Brie into thin slices. Divide among tart shells, arranging slices and trimming to fit. Divide mushroom mixture among tartlets (about 1/4 cup per tartlet), mounding on top. Bake in preheated 350 F oven for 8 minutes or just until heated through and cheese is melted. Serve warm. Nutrient Value Per Serving: 283 calories, 8 g protein, 18 g fat, 23g carbohydrate, 614mg sodium, 42 mg cholesterol