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Yield:
Serves 6
Serves 6
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Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden
Featured Cheese
Thyme & Rosemary
Thyme & Rosemary
Ingredients
- 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
Instructions
- Preheat the oven to 400F.
- 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.
- Mix the goat cheeses and spread onto the puff pastry. Add the Brie wedges.
- Thinly slice the tomatoes thinly using a mandolin or sharp serrated bread knife. Top the tart with the tomatoes in an ombré pattern.
- Brush the tart with egg wash and sprinkle sparingly with Maldon salt.
- Bake the tart at 400F for 30 minutes. Allow to cool slightly before slicing and serving.
