1 sheet of frozen puff pastry, thawed
2 pears, cut into thin slices
2 tbsp lemon juice
100 gm goat cheese
1 tbsp butter
2 tbsp Sugar
1 tbsp Honey
1/4 tsp cracked black pepper
1/2 tsp Fresh rosemary leaves, chopped
Preheat the oven to 220 deg C. Line a baking tray with parchment paper.
Take one sheet of thawed puff pastry and place it on a piece of parchment paper on a baking tray . Fold the edges of the pastry in and crimp the inside with the fork.
Core and slice the pears thinly and drizzle the lemon juice over top to avoiding browning of pears. Crumble the goat cheese and sprinkle on top of the puff pastry sheet. Arrange the pear slices on top. Then sprinkle of sugar and chopped rosemary on top of pears and bake for 20 minutes until the pastry sheet is golden brown.
Cool for 5 minutes then drizzle honey on top. Sprinkle the tart with the chopped rosemary, butter and cracked pepper.
Recipe inspired by “Home and Plate”