Prep Time:
25 Minutes
Cook Time:
30 Minutes

The quintessential flavor of fresh goat cheese in Laura Chenel's Original Log demonstrates its versatility in this straightforward but elegant dessert recipe using frozen puff pastry. Interspersed with chopped fresh rosemary leaves, this is simple seasonal preparation at its best. Any type of apple works, but if you prefer a softer texture for the cooked apples, use a baking-type apple such as Jonathan or Rome Beauty.Try this tart using other fruits as well — strawberries or apricots in the spring and summer, figs or pears in the fall.

Featured Cheese
Original Log


  • 1 Laura Chenel Original Log, crumbled
  • 1/2 (17.3 oz/490g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
  • 1/4 cup honey (preferably dark), divided
  • 2 small crisp-sweet (such as gala) apples (about 3/4 pound), peeled, quartered, cored, and thinly sliced (see note)
  • 1 teaspoon chopped fresh rosemary
  • 1/8 teaspoon sea salt


  1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment.
  2. On a lightly floured work surface, roll the pastry out to a 10-inch square, then transfer it to the prepared baking sheet. Prick the pastry all over with a fork, then fold in 3/4-inch of each edge, forming a doubled pastry border on all sides. Sprinkle the cheese inside the border, then drizzle with 2 tablespoons of the honey. Arrange the apples on top, then sprinkle with the rosemary and salt. Bake until the pastry is golden brown and the apples are crisp-tender, 30 to 35 minutes.
  3. Drizzle with the remaining 2 tablespoons of honey. Let cool slightly before serving warm, or cool entirely and serve at room temperature.
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