Apple, Chèvre, and Honey Puff Pastry Tart

Yields 4 to 6 servings
Prep time: 25 minutes
Cook time: 30 minutes


  • 1/2 (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
  • 1 cup Laura Chenel’s Goat Cheese Crumbles for food service, or crumble Original Log
  • 1/4 cup honey (preferably dark), divided
  • 2 small crisp-sweet apples (about 3/4 pound), such as Gala, peeled, quartered, cored, and thinly sliced (see Notes)
  • 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.

Apples: 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

Apple, Chevre, and Honey Puff Pastry Tart.jpg

Honey Roasted Strawberry Chef’s Chèvre Smoothie

Makes 1 serving


6-8 large strawberries, hulled

1 tablespoon honey

1 cup coconut water

3 tablespoons of Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

½ cup Greek yogurt

4 large basil leaves, roughly chopped


  • Preheat oven to 350°F. On a small baking sheet, toss the strawberries with the honey and roast for 5 minutes. Remove from oven and all to cool for a few minutes.
  • Place all other ingredients into a blender or food processor. Add the strawberries and process until smooth.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015 

Lemon Tartlet with Laura Chenel's Chef's Chèvre

This recipe is surprisingly simple and delicious. The combination of lemon curd and chèvre make this tartlet taste like lemon cheesecake.
Makes 12 tartlets

½ cup Laura Chenel’s fresh chèvre (Chabis or Chef’s Chèvre)

½ cup lemon curd, prepared or homemade

12 frozen mini pastry shells or tartlet shells, prepared according to package directions

Fresh strawberries or other seasonal berries, sliced, for garnish

  • In a medium bowl, cream together the lemon curd and Chef’s Chèvre until smooth.
  • Spoon the curd into the pastry shells and garnish with berries.

Honey and Laura Chenel's Original Log Ice Cream

This is a delicious, light ice cream - perfect for summer but it would also be delicious with a wintery fruit compote. 

Makes about 1 quart


5 ounces Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef's Chèvre) 

2 cups heavy cream

1 cup whole milk

1⁄2 cup honey


  • In a medium sauce pan, combine the cream, milk and honey. Heat over medium heat until the mixture is steaming but not boiling. 
  • Remove the saucepan from the heat and whisk in the goat cheese until melted. Pour into a bowl and chill the mixture in the refrigerator for a few hours or over an ice bath until cool. 
  • Churn in your ice cream maker according to the manufacturer's directions. Transfer to a container and place in the freezer until firm. 
  • It is best to remove the ice cream from the freezer a little ahead of serving as the texture will be easier for scooping.     

Serve with grilled stone fruit or figs. 

Recipe by Chef Jacquelyn Buchanan, Laura Chenel’s, 2015 

Frozen Lemon Chèvre Cookie Bites

Makes 24 small cookies

8 oz Laura Chenel’s Chabis or Chef’s Chèvre

8 oz lemon curd (prepared or favorite home made recipe)

1 box Belgian waffle cookies

1. Mix equal portions of Laura Chenel’s Chef’s Chèvre and lemon curd.
2. Top a Belgian waffle cookie (Trader Joe’s work well) with a generous spoonful of the Chef’s Chèvre /curd mixture, close with another cookie to make a sandwich. Continue making cookie sandwiches until the entire filling is used. Place cookies in layers in a plastic container and freeze. When ready to serve, take frozen cookies out of the freezer and cut diagonally to make a graceful “bite.”
The frozen cookies will melt quickly so serve immediately after removing from the freezer or refresh the plate with more as needed.  Plate with a spoonful of fresh seasonal berries.
The cookies can be made a week in advance, wrapped tightly in foil and frozen.