Cheese Tart - Easy Crescent Roll recipe | JustOneCookbook.com

Cheese Tart

Course: Appetizer, Snack
Cuisine: Japanese
Keyword: easy, tart
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 mini tarts
Author: Nami
These cheese tarts are filled with melted brie cheese with sweet and tart fruit preserves. An elegant choice to grace your holiday appetizer table.
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Ingredients

  • 1 package Pillsbury crescent dinner rolls (1 package = 8 oz)
  • 8 oz Brie cheese (8 oz = 227 g) (or cream cheese)
  • ¼ cup preserves of your choice (¼ cup = 4 Tbsp) (I use Mango chutney, apricot, and fig)
  • 1 Large egg
  • 1-2 Tbsp water (or milk, less liquid for darker color)

Instructions

  1. Gather all the ingredients. Preheat oven to 375° F (190° C).

    Cheese Tart Ingredients
  2. Gently roll out Crescent dough on the working surface. Use your fingers or a rolling pin to seal seams and perforations, and press out.
    Cheese Tart 1
  3. Use a 2 ½” round cookie cutter or biscuit cutter to cut out 24 circles.
    Cheese Tart 2
  4. When you need to roll out the dough for the second time, you might need to sprinkle all purpose flour on the surface to prevent from the dough from sticking.
    Cheese Tart 3
  5. Place the circle dough sheet on ungreased mini muffin cups and press onto the bottoms and up the sides.
    Cheese Tart 4
  6. Scoop ½ tsp. to 1 tsp. Brie cheese and place in each cup.
    Cheese Tart 5
  7. Put ½ tsp. preserves of your choice on top.
    Cheese Tart 6
  8. Brush the top of the pastry with an egg wash.
    Cheese Tart 7
  9. Bake at 375° F (190° C) for 10-12 minutes or until the pastry is puffed, cheese is bubbling, and edges are lightly browned.
    Cheese Tart 8
  10. Remove from the pan and let it cool for 5 minutes. Transfer the tarts to a wire rack to cool. Serve warm or room temperature.
    Cheese Tart 9

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.