Cheesy Mille Feuille with Confit Tomatoes

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 small shallot , thinly sliced (about 1/4 cup)
• 3 medium garlic cloves , thinly sliced (about 1 1/2 tablespoons)
• 1/4 cup (2 ounces) sherry (such as fino or manzanilla)
• 1 teaspoon fish sauce
• 1 pound cherry tomatoes (about 3 cups), divided
• 1 small bunch fresh thyme , tied together with twine
• 1 teaspoon finely chopped fresh marjoram
• 1/2 teaspoon kosher salt
• All-purpose flour , for dusting
• 1 (14-ounce) package frozen all-butter puff pastry (such as Dufour), thawed
• 1 large egg
• 1 teaspoon whole milk
• 8 ounces bloomy rind, Brie-style soft cheese (such as Jasper Hill Farm Moses Sleeper), cut into 1/4-inch-thick slices (about 1/2 ounce each)
• Chopped fresh flat-leaf parsley , for garnish

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