For an appetiser that feels special without requiring hours in the kitchen, we bring together three contrasting textures: crisp puff pastry, creamy goat’s cheese and juicy pear. Our rosemary honey finishes each bite with a gentle, lingering sweetness. We add most of it after baking, while the pastries are still warm, so its flavour stays clear and it does not over-brown in the oven.
Why goat’s cheese, pear and rosemary honey work together
Goat’s cheese has a distinctive savoury character and a soft texture. A ripe yet firm pear adds freshness without soaking the pastry. Our rosemary honey is light amber, mild, floral and persistent, with nuances that can vary slightly from one harvest to another. It pairs naturally with fresh cheeses, and just a small drizzle is enough to connect the fruit and cheese without overwhelming either.
The aim is balance rather than a sweet pastry. The honey should round out the flavours and add fragrance, not dominate the filling.
Ingredients for 8 pastries
- 1 sheet all-butter puff pastry, well chilled
- 1 firm pear, such as Conference or Comice
- 120 g goat’s cheese log
- 2–3 teaspoons of our rosemary honey
- 1 egg yolk mixed with 1 teaspoon water
- Freshly ground black pepper
- A few sprigs of fresh rosemary, optional
- 20 g chopped walnuts, optional
Allergens: this recipe contains gluten, milk and egg. If you use walnuts, it also contains tree nuts. Always check the label on your puff pastry for any additional allergens.
Method
1. Prepare the pastry and toppings
Heat the oven to 200°C conventional, or 190°C fan. Unroll the cold puff pastry and cut it into eight even squares or rectangles. Arrange them on a baking tray lined with baking paper, leaving a little space between each one.
Lightly score a border about 1 cm from the edge, taking care not to cut all the way through. Prick only the centre with a fork. This helps the outside edge rise into a crisp frame.
Quarter and core the pear, then slice it thinly. There is no need to peel it if the skin is tender and has been washed. Cut the goat’s cheese into slices as well.
2. Add the filling without overloading the pastry
Place the goat’s cheese in the centre of each pastry, followed by two or three pear slices. Keep the scored border clear. Add a little black pepper and, if you like, a few pieces of walnut.
Brush the edges with egg wash. Work quickly so the pastry remains cold. If it becomes soft or sticky, chill the prepared tray for ten minutes before baking.
3. Bake until crisp and golden
Bake for 18–22 minutes. The pastries should be puffed, deeply golden at the edges and cooked underneath. Ovens and pastry thickness vary, so begin checking after 16 minutes.
4. Finish with honey
Let the pastries stand for two minutes after they come out of the oven, then drizzle a little of our rosemary honey over each one. About half a teaspoon per pastry is usually enough. Add a few small rosemary leaves if desired and serve warm.
How to keep puff pastry crisp
Moisture is the main thing to control. Choose a firm pear, slice it thinly and avoid piling on too much filling. If the fruit is especially juicy, pat the slices dry before adding them. A preheated baking tray can also help the base start cooking quickly.
Avoid adding a generous amount of honey before baking. A tiny touch can caramelise pleasantly, but too much may run onto the tray, burn or soften the pastry. Finishing the baked pastries with honey gives you better control.
Can you prepare them ahead?
You can cut and assemble the pastries a few hours in advance, then keep them covered in the refrigerator. Brush with egg wash just before baking. For the crispest result, bake them shortly before serving.
Store leftovers in the refrigerator and reheat them for a few minutes in a 170°C oven. A microwave will soften the pastry, so it is less suitable here.
Three easy variations
A milder version
Use soft fresh goat’s cheese instead of a goat’s cheese log. Its delicate texture makes a particularly gentle pairing with pear.
More crunch and contrast
Scatter over chopped walnuts after baking. They add crunch and a toasted note. Remember to tell guests that the pastries contain tree nuts.
One large tart to share
Keep the pastry sheet whole, score a 2 cm border and arrange the filling in the centre. Bake until the underside is thoroughly cooked, then add our rosemary honey just before serving.
A simple savoury bite for sharing
These pastries require no specialist equipment or lengthy preparation. Three details make the difference: keep the pastry cold, use a pear that holds its shape and drizzle the honey lightly. Serve them in small portions as an appetiser, or with a leafy salad as a starter.
To enjoy the gentle floral finish used in this recipe, discover our rosemary honey in the shop.
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