Roquefort Pear Honey Tart


 1 sheet puff pastry, defrosted
2 small ripe pears, peeled and sliced thin
2 ounces Roquefort
2 teaspoons honey
1 pinch of sea salt


1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a ½″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.

2. Place the pear slices in a single layer on the puff pastry, being careful not to overlap. There might be a few left over depending on the size of the pairs you use. Break the Roquefort into small pieces and drop them around the pear slices. Drizzle the honey back and forth over the pear and cheese.

3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on the pinch of sea salt. Serve.


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