1 (12 ounce) package frozen puff pastry
1 (8 ounce) package cream cheese
2 tarts, divided
1 1/2 cups milk
1 (10 ounce) package frozen chopped onion
1 1/2 cups all-purpose flour
2 tablespoons margarine
1 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 ounces dry white wine
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Cut the pastry into 1/flour rounds. Roll out pastry into a 6 inch square. Place a spoonful of filling on one corner, cut edge up. Brush pastry with margarine and sprinkle with garlic powder and parsley garnish.
Place tarts in a large mixing bowl, and beat 1/2 cup of cream cheese into the hot, smooth cream cheese mixture.
In a second large mixing bowl, beat 1/2 cup of milk into the hot cream cheese mixture. Beat in flour, margarine, garlic powder, parsley, lemon juice, oregano, basil, wine.
Spread a thin layer of pastry between the tarts; arrange the top layer on top of the filling.
Bake in preheated oven for 20 minutes, or until filling has reached desired consistency. Cool completely before cutting into squares.