Serves 6

Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden

Featured Cheese
Thyme & Rosemary
Herbed chèvre brie tomato tart


  • 1 sheet puff pastry, thawed
  • 1 Laura Chenel thyme and rosemary fresh goat cheese pillow
  • 1/3 cup Laura Chenel spreadable goat cheese
  • 1 Marin French Cheese Co mini supreme brie wheel, cut into thin wedges
  • 3 medium heirloom tomatoes (in complimentary colors, for aesthetics)
  • 2 eggs, whisked
  • olive oil for drizzling
  • Maldon Salt to finish


  1. Preheat the oven to 400F.
  2. Line a baking pan with parchment paper. Roll out the thawed puff pastry. Cut a smaller rectangle inside the sheet, leaving 1/2 inch border. This will create a crust when filled and baked.
  3. Mix the goat cheeses and spread onto the puff pastry. Add the Brie wedges.
  4. Thinly slice the tomatoes thinly using a mandolin or sharp serrated bread knife. Top the tart with the tomatoes in an ombré pattern.
  5. Brush the tart with egg wash and sprinkle sparingly with Maldon salt.
  6. Bake the tart at 400F for 30 minutes. Allow to cool slightly before slicing and serving.
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