Goat cheese, honey, Bosc pears, walnuts & rosemary and Bocconcini, blueberries, pears, walnuts & rosemary

I have always enjoy eating cheese and pastries. So today, I have decided to recreate this recipe from a food blogger, 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.

This is my first time trying out goat cheese. It’s expensive too. Well, I am glad to try out and recreated from FrenchTouch recipe. I believe it’s a great dessert for a picnic or on a sunny Sunday at friend’s home.

FrenchTouch recipe is attached at the bottom. It’s a great recipe worth to try or create your version. Let’s Bake!!!!

Ingredients

2 rectangle puff pastries
80 g goat cheese
12 baby bocconcini
1 pear bosc
1/4 c Manuka honey dissolve in some boiling water
1/4 c walnuts
rosemary, finely chopped
1 egg plus 1 Tbs milk for brushing
Himalaya pink salt to taste
ground black pepper to taste

Method

Preheat the oven 200 C. 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.

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 1 full Tsp of goat cheese, 1/2 Tsp of honey, 1 Tsp 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 bocconcini on top and cover with the circle pastry. Brush with egg mix. Bake for 40-45 minutes or until pastry golden brown.