1sheet of square puff pastry1/2 lb or 1/2 quantity of rough puff pastry, rolled out to a square
1egg whisked with 2 tbsp water
Preheat the oven to 375°F/190°C.
Cut the thawed puff pastry sheet into 9 squares. Place them on a parchment paper lined baking sheet. Brush the puff pastry squares with an egg wash.
Remove the stems from the pears and slice them length-wise.
Remove the core and trim off the edges so you end up with a pear that's about 2 - 2.5 inches in diameter (slightly shorter than the length of the puff pastry square).
Using a mandolin or knife, thinly slice the pears. Place about 3 - 4 slices of pears on each pastry square (or transfer the slices into a bowl of cold water mixed with lemon juice to prevent them from browning if you're not using them immediately).
Crumble the goat cheese on top of the pears. Sprinkle a little crushed chili flakes/crushed red pepper on top (optional).
Bake the tarts in the preheated oven for about 20 minutes, until the puff pastry is puffed up and golden brown.
Cut each prosciutto slice in two.
When the tarts come out of the oven place a small pile of prosciutto on top (1/2 - 1 slice of prosciutto). Drizzle some honey and thyme on top before serving.
Serve while warm or at room temperature. Enjoy!
Recipe from The Flavor Bender by Dini Kodippili
Pear, Prosciutto, Goat Cheese and Honey Tarts https://www.theflavorbender.com/pear-prosciutto-goat-cheese-honey-tarts/