Instructions: Preheat oven to 400-F degrees. In a food processor, whirl the flour, baking powder, and salt together. Drop chunks of butter and cream cheese onto the flour mixture, and with quick bursts, incorporate it until it resembles fine crumbs.

Add egg and vinegar, and whirl again just until it all holds together.

Spray individual tart - or cupcake - tins with a non-stick coating. Divide dough between the pans, pressing evenly over bottoms and up sides of pans.

Back to the food processor: Empty the can of milk, the onion, and the remaining four eggs into the bowl, and whirl until wet ingredients are mixed and the onion is chopped.

Add parsley (and/or broccoli), and whirl just until the vegetables are reduced to flecks of green. Watch carefully so you dont get an egg-based puree!

Now, divide cheese between the dough-filled pans, then carefully, carefully

(so it wont escape and cause sticking), pour milk-and-cheese mixture over the cheese.

Set pan in preheated oven, then reduce heat to 325-F degrees. Bake about 30-40 minutes, watching carefully in the last few minutes so your tarts will be set in the
center but not overdone. (The tops should be lightly puffed and browned, but definitely not burnt!)

After their first ten minutes out of the oven, remove the tarts from their pans and allow to cool completely on a rack before refrigerating.

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