Gingered Pear & Roquefort Tartlets with Candied Chili

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Peel, core, and dice the pears into small, uniform pieces.

   ~10 min
3. 3

   In a saucepan, melt the butter over medium heat. Add the diced pears, brown sugar, grated ginger, cinnamon, and nutmeg. Cook for 8-10 minutes, stirring occasionally, until the pears are slightly softened and the mixture is fragrant.

   ~10 min
4. 4

   While the pears are cooking, prepare the candied chili. In a separate small saucepan, combine granulated sugar, dried red chili flakes, and water. Heat over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook for 2-3 minutes until slightly syrupy. Remove from heat and let cool slightly.

   ~8 min
5. 5

   Unroll the puff pastry sheet and cut into 6 equal squares.

   ~2 min
6. 6

   Score a border about 1/2 inch from the edge of each puff pastry square, being careful not to cut all the way through. This will create a raised edge.

   ~3 min
7. 7

   Divide the cooked pear mixture evenly among the center of each pastry square, staying within the scored border. Crumble the Roquefort cheese over the pears.

   ~5 min
8. 8

   Brush the outer edges of the puff pastry with the beaten egg wash.

   ~1 min
9. 9

   Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.

   ~20 min
10. 10

    Remove tartlets from the oven. Drizzle a small amount of the cooled candied chili syrup over each tartlet and sprinkle a few reserved chili flakes on top for garnish. You can also pipe small decorative elements with the candied chili syrup if desired.

    ~3 min
11. 11

    Let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.

    ~5 min