Pear Puff Pastry with Goat Cheese, Rosemary & Honey
The richness of the puff pastry and goat cheese is offset by fresh fruit and herbs, while the honey ties everything together with a subtle sweetness rather than a heavy glaze. It’s indulgent, but still light enough to open a meal beautifully.
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 ounce goat cheese, softened
- 1 pound ripe, sweet pears pitted and cut into ½ inch wedges
- freshly ground black pepper, as desired
- 2 tbsp honey
- 1 bundle rosemary leaves
Instructions
- Preheat the oven to 425 F (or 218 C). Line a baking sheet with parchment paper.
- Cut pastry into six 4-inch squares and place on the prepared baking sheet. Prick each square all over with a fork. Spread each square with a spoonful of goat cheese, leaving a ½ inch border.
- Top each square with sliced pears, a few fresh rosemary leaves, and season with black pepper.
- Bake for 20 to 25 minutes, rotating the pan halfway through or until the pastry is puffed and golden and the pears are soft.
- Drizzle with honey just before serving.