I love these tarts because they are so fast and easy to whip up but look fancy and pretty. I used a pear and feta cheese combination but you can play around with any fruit and cheese combination like:
-cheddar and apple
-Apricot and Feta
-Raspberry and cream cheese
-Strawberry and ricotta
-Figs and blue cheese
-cranberry and brie
I seriously love fruit and cheese combinations.
I use frozen puff pastry sheets from Pepperidge Farm. It comes with 2 sheets. I defrost the dough on the counter for at least 30 min. Lay them out flat and cut along the folds then again in half to make six rectangles from each sheet. Use one beaten egg to brush the edges of the pastry dough. puncture the middle of the pasty with a fork avoiding the edges so the center doesn't puff as much as the edges to keep your toppings inside the pastry.
Then fill the centers with your fruit and cheese. You can add a dried herb to your fruit. I sprinkled a small amount of thyme.
Bake on a parchment lined cookie sheet at 400 degrees for 20-25 minutes or until the pastry is golden brown and your cheese is slightly browned. Transfer to a cooling rack.
When cooled drizzle your pastry with honey then top with any kind of toasted nut to add crunch and texture. I added chopped pecans and bacon crumbles to these tarts, but you can use almonds or walnuts as well.
