Brie & Lemon Crinkle Tart
This appetizer is crispy, flaky and zesty with oozy brie cheese. It is perfect to serve up in spring and summer for an appetizer, lunch or brunch and it will impress every time!
It is citrus season and if you are looking for a light appetizer this is one you’ll want to make. The phyllo dough comes out of the oven light and crispy, while the tart offers flavors of creamy brie cheese and a zesty milk mixture. It is a match made in heaven and so easy to make. Crinkling the phyllo into an accordion shape offers a new textures way to serve it and gives you slits to easily add in your orange marmalade and brie cheese slices. Not to mention it is a beautiful looking spring time appetizer to serve up for guests! 🍋🧀
Ingredients for Brie & Lemon crinkle tart
For this recipe you can use any jam you’d like! I love the combination of lemon, orange and brie cheese going into the warmer months! It’s the perfect appetizer to make when hosting a big group of people over. Gather the ingredients below and this will take you under 10 minutes to prepare!
brie cheese
phyllo pastry
melted butter
orange marmalade (or jam of choice- see more options below)
egg
sugar
milk or heavy cream
vanilla extract
zest from lemon and orange (or just use one)
fresh thyme (garnish)
If you are looking for other jam options for the spring and summer months entertaining try any of these: fig jam, strawberry jam, peach jam, lemon curd, raspberry, etc. Really the options are endless!
Quality of brie cheese matters! I always recommend using a brie cheese that is French- brie cheese originated in France so if it is French you know it’s creamy, has notes of mushroom and will melt really well! When melted, the cheaper brie cheeses can often pool with oil which means they aren’t the best quality and stuffed with fillers & additives. When making baked brie, spend a little bit more on the cheese to make sure it’s a quality one.
TIP: cut your brie cheese slices 3/4 of an inch thick, I find that that they fit better in the phyllo slits. You can either leave the rind on the brie cheese or take it off for this recipe. I leave the rind on as it offers flavor to this cheese and its fully edible (contrary to what some people think).
SHOP THE REICPE
If you are looking to make this as more of a savory dessert, try drizzling on some honey AFTER it bakes. Tastes delicious!
So much texture and flavor in this light spring & summer recipe!
Brie & Lemon Crinkle Tart
This appetizer is crispy, flaky and zesty with oozy brie cheese. It is perfect to serve up in spring and summer for an appetizer, lunch or brunch and it will impress every time!
Ingredients
- Phyllo dough (1 package or about 10-12 sheets defrosted)
- 2/3 cup of melted butter
- 8 oz brie cheese wheel chopped into slice
- orange marmalade or any jam of choice
- fresh thyme (garnish)
- 1/2 cup of 2% milk or cream
- 1 egg
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1/3 cup sugar
- 1 tbsp of vanilla extract
Instructions
- Heat oven to 350 F and line a 9 x 13" baking dish with parchment paper (you can also use a bigger baking dish if you'd like)
- Lay out two sheets of phyllo dough sheets at a time and crinkle into an accordion shape inside the baking dish
- Brush on some of your melted butter to your phyllo sheets as this will make them crispy in the oven
- Then add in slices of brie cheese and orange marmalade into the phyllo slits to fill in the tart
- Pour the remaining melted butter on your phyllo tart and bake in the oven for 15 minutes or until it starts to get crispy
- While that bakes make your zesty milk mixture by whisking together in a bowl- milk, egg, zest from an orange & lemon, sugar, and vanilla extract
- Then pour this mixture on top of your half baked tart, then bake for another 15- 20 minutes until golden and crispy
- Out of the oven, garnish with fresh thyme and serve right away as is or with a drizzle of honey if you are serving for brunch or a dessert
Notes
- You can use milk or heavy cream interchangeably for this recipe- either work well! I find heavy cream makes this a bit more rich and decadent whereas the milk makes it a bit lighter of an appetizer for spring & summer. I made mine with 2% milk and it turned out great!
- You can use the zest of an orange and lemon or just one of the two- up to you! I like the combination of them both
This is what your tart should look like before it goes into the oven for first time.
This is what your tart will look like with the zesty milk mixture on top and ready to go into bake the second time.
Charcuterie and cheese stuffed into an edible buttery and flaky crescent roll is exactly what you need to make for your Spring and Easter get togethers! A fully edible hand help appetizer that levels up your classic charcuterie board.