Unroll the crescent roll dough and rip along the perforations. Fit the dough into individual mini muffin pan. You may need to rip the dough apart to make it fit. They should look like little dough cups.
Add about ½ tsp blueberry jam to each tart. Top with a pinch of the walnuts and 1 chunk of the cheese.
Bake for 16 minutes until the dough is a golden brown. Cool for a few minutes before removing from the mini muffin pan. Top each tart with fresh blueberries.