Sweet pear and nutty Brie are the perfect pair for this appetizer.
This recipe will adapt well if you want to make smaller, individual tarts.
Ingredients
1(8-oz.)
Credit:ANTONIS ACHILLEOS; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL
Brie round
1(17.3-oz.)
Line 2 baking sheets with parchment paper.
Preheat oven:
Preheat oven to 400F with racks in top third and middle positions.
Prepare Brie:
Cut rind from Brie; discard rind.
Cut Brie into 1/4-inch-thick pieces.
Prepare puff pastry sheets:
Place 1 puff pastry sheet on each prepared baking sheet.
Using a small knife, create a border on each pastry sheet by scoring 12 inch from edges.
Fold edges in on score line.
(If needed, brush edges with water to help secure them.)
Prick inside of pastries all over with a fork.
Add Brie and pear slices to puff pastry:
Evenly distribute Brie pieces between pastries.
Sprinkle with rosemary and pepper.
Drizzle with olive oil.
Remove from oven; sprinkle with sea salt.
Sprinkle with additional rosemary; cut each pastry into 8 pieces.
