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🍽️ Small pear pastries with parsley

271 kcal · 30 min · 4 servings

Ingredients

• 250 g puff pastry (frozen)
• 2 tbsp olive oil
• 3 pears
• 1 lemon (juice)
• 1 tbsp honey
• 150 g goat cheese
• pepper (from the mill)
• 12 sprigs parsley (thin stems)
• 2 sprigs rosemary
• 150 ml vegetable oil (for frying)
• sea salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Line a baking tray with baking paper.
3. 3. Let the puff pastry thaw.
4. 4. Roll out the pastry on a work surface to a thickness of about 3 to 4 millimeters.
5. 5. Cut out circles with a diameter of about 6 centimeters using a round cutter.
6. 6. Place the pastry circles on the prepared baking tray.
7. 7. Brush the pastry circles with some olive oil.
8. 8. Peel the pears.
9. 9. Quarter the pears.
10. 10. Remove the core from the pear quarters.
11. 11. Cut the pears into thin wedges.
12. 12. Mix the pear wedges with lemon juice and honey.
13. 13. Slice the goat cheese.
14. 14. Arrange the cheese slices in a fan shape on the puff pastry.
15. 15. Place some pear wedges on the cheese.
16. 16. Decoratively place two pear wedges on top of the first layer.
17. 17. Season the pastries lightly with pepper.
18. 18. Bake the pastries in the oven for 15 to 20 minutes until golden brown.
19. 19. Wash the parsley while the pastries are baking.
20. 20. Shake the parsley dry.
21. 21. Pat the parsley dry with a cloth.
22. 22. Pluck the rosemary needles from the stems.
23. 23. Add the rosemary needles together with the parsley to the hot oil.
24. 24. Fry the herbs in batches for a short time.
25. 25. Lift the herbs out with a slotted spoon.
26. 26. Let the herbs drain on kitchen paper.
27. 27. Sprinkle the herbs with a little sea salt.
28. 28. Garnish the finished tarts with the herbs.
29. 29. Serve the pastries.

Nutrition per serving

• kcal: 271
• Protein: 4 g · Fett/Fat: 23 g · Carbs: 12 g