Servings: 8 tartlets
Prep time: 20 minutes
Cook time: 20 to 24 minutes
Resting time: 3 minutes
Ingredients
- 450 g store-bought puff pastry, thawed
- 2 firm pears, thinly sliced
- 160 g Quebec Brie, sliced
- 40 ml (8 tsp) honey
- 5 ml (1 tsp) herbes de Provence
- 1 egg, beaten
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper. On a lightly floured work surface, roll out the puff pastry, then cut it into 8 rectangles measuring about 10 × 12 cm.
- On the prepared baking sheets, place 5 ml (1 teaspoon) of honey in eight well-spaced spots. On each portion of honey, arrange a few slices of pear, overlapping them slightly. Add the Brie slices, then sprinkle with herbes de Provence. Season lightly with salt and pepper, making sure each filling is smaller than the puff pastry rectangles.
- Cover each portion of filling with a rectangle of puff pastry. Gently press the edges of the pastry against the parchment paper with a fork to seal the filling securely. Brush the top of each rectangle with the beaten egg.
- Bake for 20 to 24 minutes, until the pastry is puffed, golden brown, and crispy.
- Remove the baking sheets from the oven and let them rest for 3 minutes. Using a spatula, gently flip each tartlet over to reveal the caramelized pears and melted Brie. Serve warm.
