Puff pastry tartlets with pear, honey and goat cheese

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3.9 7
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 2 rectangular slices (à approx. 75 g) of deep-frozen puff pastry
  • 6 discs Soft goat cheese (type St. Maure de Touraine)
  • 1–2 small pears
  • 1 TABLESPOON Lemon juice
  • 2 TABLESPOONS Acacia honey
  • 6 Stem(s) Thyme
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Defrost puff pastry slices side by side at room temperature. Halve the cheese. Peel and quarter pears and remove the core. Cut pear quarters into thin slices and sprinkle with lemon juice

  2. 2

    Place puff pastry slices on top of each other and roll out thinly on a floured work surface, approx. 2 mm thick. Cut out 6 circles (approx. 10-12 cm Ø each) and place them on a baking tray lined with baking paper

  3. 3

    Prick the puff pastry several times with a fork, cover with slices of pear and cheese, drizzle with honey. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-35 minutes. Remove and let cool down a little. Wash the thyme, shake dry and place 1 stalk on each tartlet. Serve hot or cold

  4. 4

    Waiting time approx. 25 minutes

Nutrition Facts

KCAL
260 kcal
CARBS
18 g
FATS
17 g
PROTEINS
10 g