Pear, rosemary and goat cheese tarts

By shelle

Makes 2

Ingredients

• 1 package all-butter puff pastry
• 1 large Comice pear, semi-firm
• 2 ounces goat cheese crumbled
• 2 springs rosemary
• 1 egg for brushing the pastry
• Honey for drizzling
• 1/4 cup toasted walnuts, roughly chopped

Preparation

Step 1

Thaw 1 roll of puff pastry according to directions on the package. cut it into 2 (6 inch) squares and put on a baking sheet. Slide in the fridge

Peel the pear and remove the core and seeds. Cut into quarters and slice thinly. Retrieve the puff pastry from the fridge and layer the pear slices on both squares, leaving about a 1/2 inch border.

Crumble the goat cheese and add to both pastries. Chop a few leaves of rosemary and add. Also add a few whole rosemary springs.

Heat the oven to 400 degrees.

Beat the egg with a little bit of water. Brush this around the edges of the pastry. Bake for 10 to 13 minutes or until the edges have puffed and the pastry is brown. Drizzle some honey on top and return to the oven for 2 more minutes. Add the crushed walnuts on top and serve warm.