I have always enjoy eating cheese and pastries. So today, I have decided to recreated the Puff pastry goat cheese, pear, walnuts and rosemary created by +FrenchTouch with a bit of a twist and creative invention to call this my own. I have change some ingredients amount and add some of my own ingredients to it.
2 rectangle puff pastries
80 g goat cheese
12 baby boccocini
1 pear bosc
1/4cup Manuka honey dissolve in some boiling water
1/4 cup walnuts
1 egg plus 1 Tbs milk for brushing
Himalaya pink salt & ground black pepper to taste
Peel and dice the pear and crush the walnuts. To make it easier you can put the walnuts in a zip bag and crush them with a rolling pin. Preheat the oven at 390 F (200 C)
Cut one puff pastry into 4 so you get 4 squares . The other use a a small quiche baking plate and cut out into circle. Make design on the circle pastry.
Place a full teaspoon of goat cheese, 1/2 teaspoon of honey, a teaspoon or 2 of diced pear, some crushed walnuts, salt, ground black pepper and some fresh rosemary in the centre of the pastry.
Fold 2 opposite sides and press their ends together. Repeat with the other opposite sides and seal them together. Then press the other sides to seal. Make sure the puff pastry is well closed and that there are no holes. Brush with the egg mix. Place the pastries on a baking sheet and bake for 25 min.
Spray oil on the quiche plate, place the remaining walnuts, salt and pepper at the bottom of quiche plate, scatter the remaining pear and followed by blueberries. Then put boccocini on top and cover with the circle pastry. Brush with egg mix. Bake for 40-45 minutes or until pastry golden brown.
Note: Oven temperature can vary so too are time.