Pear and Brie Tart with Honey
The rosemary accents the flavors in this sweet and savory tart. Frozen puff pastry makes this a quick and elegant addition to any gathering.
1 sheet pre-rolled (250 g) frozen puff pastry, thawed (about 10-inch square)
2 ripe pears, cored, peeled and sliced into thin wedges
1 tablespoon sugar
1/2 teaspoon cornstarch
2 ounces Brie cheese, chopped into pieces
1 teaspoon chopped fresh rosemary
2 tablespoons honey, warmed
3 tablespoons hazelnuts, toasted and chopped
Preheat oven to 425 degrees F. Toss pears with sugar and cornstarch; set aside. Line a baking sheet with parchment paper. Place puff pastry on top.
Dot pastry with Brie, leaving about 1 1/2-inch border. Arrange pear slices over top. Sprinkle evenly with rosemary. Score 1-inch border into pastry with sharp knife.
Bake, in lower third of oven, for 20 to 25 minutes or until juices and pastry is golden brown. Cool for 10 minutes. Brush the warm honey over the pears. Sprinkle with hazelnuts. Cut into slices and serve warm or room temperature.
This appetizer can be served hot right out of the oven, or make earlier in the day and serve at room temperature.