Pear Tart with Goat Cheese, Rosemary & Honey

Ingredients

• Puff pastry

  Frozen, ready-to-bake

  1 shell or 47g

• Pears

  Raw

  2 medium or 356g

• Lemon juice

  Raw

  ¼ cup or 61g

• Goat cheese

  Semisoft type

  4 oz or 113g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Honey

  1 tbsp or 21g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rosemary

  Fresh

  1 tbsp or 2g

Directions

1. Preheat the oven to 450° F. Line a cookie sheet with parchment paper.
2. Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
3. Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown.
4. Cool for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped rosemary and cracked pepper.

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