Cheese Tart

These cheese tarts are filled with melted brie cheese with sweet and tart fruit preserves. An elegant choice to grace your holiday appetizer table.

Cheese Tart

INGREDIENTS

• 1 package Pillsbury crescent dinner rolls (8 oz, 227 g; frozen pie sheet can be used)
• ▢8 oz Brie cheese (or cream cheese)
• ▢¼ cup preserves of your choice (I used Mango chutney, apricot, and fig)
• ▢1 large egg (50 g w/o shell)
• ▢1-2 Tbsp water (or milk, less liquid for darker color)

INSTRUCTIONS

 

• Gather all the ingredients. Preheat oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
  
• Gently roll out Crescent dough on the working surface. Use your fingers or a rolling pin to seal seams and perforations, and press out.
• Use a 2 ½” round cookie cutter or biscuit cutter to cut out 24 circles.
• 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 the dough from sticking.
• Place the circle dough sheet on ungreased mini muffin cups and press onto the bottoms and up the sides.
• Scoop ½ tsp to 1 tsp Brie cheese and place in each cup.
• Put ½ tsp preserves of your choice on top.
• Make an egg wash by whisking the egg and water (or milk). Brush the top of the pastry with the egg wash.
• Bake at 375°F (190°C) for 10-12 minutes or until the pastry is puffed, cheese is bubbling, and edges are lightly browned.
• 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.

NUTRITION

Calories: 45 kcal · Carbohydrates: 2 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 76 mg · Potassium: 19 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 72 IU · Vitamin C: 1 mg · Calcium: 19 mg · Iron: 1 mg

https://www.justonecookbook.com/cheese-tart/