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Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking paper.
Roll out the pastry sheets so they are a little wider on all edges. Then lay a large plate on the pastry and use it as a guide to cut out two large circles of puff pastry. Lay one round on the prepared baking tray.
Place the Brie or Camembert in the centre (still whole, with its rind on). Spoon the pesto evenly over the pastry, around the edge of the brie. Scatter over the grated Comté.
Lay the second round of puff pastry over the top. Gently press around the edges of the brie so it moulds to its shape and press the edges of the two sheets of puff pastry together to seal.
Use a sharp knife to cut the pastry into 16-20 strips, radiating out from the cheese like sun rays. So you cut from the edge of the cheese to the outer edge of the pastry.
Twist each strip two or three times to form the ‘rays’ of your tarte soleil.
Brush the pastry with the beaten egg and sprinkle with salt and some black pepper.
Bake for 25-30 minutes, or until the pastry is puffed up and deep golden brown.
Serve immediately while warm. I like to slice off the pastry from on top of the brie to reveal the molten centre. I tear off the cheesy, pesto-filled twists and dip them straight into melted cheese.
The video below will help with this recipe.