Mini Quiches
with Camembert Cream
Prep:
20 Minutes
Cook Time:
8-12 Minutes
Serves: 4
Ingredients:
- 1 pkg. Wewalka Puff Pastry Dough
- Egg wash (1 egg and 2 Tbsp. water, beaten)
- 1 medium egg yolk
- 2 Tbsp. milk
- 1/2 cup Camembert (without the rind)
- 1/2 cup Mascarpone
- 1 minced garlic clove
- 2 Tbsp. green onion rings
- 2 Tbsp. finely chopped basil leaves
- 2 Tbsp. olive oil
- 2 Tbsp. white balsamic vinegar
- Salt and pepper
View All Baking TipsDirections
1. Preheat oven to 400°F. Unroll the refrigerated puff pastry dough onto a baking sheet and cut into 8 equal-sized squares. Brush egg wash onto 4 of the squares.
2. Using a cookie cutter, cut out circles with about a 3 in. diameter from the 4 remaining dough squares. Place the dough “frames” from around the circles onto the dough squares spread with egg wash and press down gently.
3. From each dough circle, cut out 4 small 3/4 - 1 in. circles. Place these circles on the corners of each tower. Mix the egg yolk and milk together and brush the towers with the mixture. Place 2-3 Tbsp. of the Camembert mixture in the center of each square.
4. To make the Camembert cream mixture: Dice the Camembert and mash with a fork. Add the Mascarpone, garlic, green onion rings, finely chopped basil leaves, olive oil, and white balsamic vinegar. Mix well and season to taste with salt and pepper.
5. Bake the towers on the center rack of the preheated oven for 8-10 minutes until golden-brown. Garnish with green onion rings.
