2 ripe Bartlett pears, each cut into 8ths & seeds removed
1 egg, beaten
8 oz fresh goat cheese
1 oz fresh tarragon, roughly chopped
½ cup salted Marcona almonds, roughly chopped
flake salt or sea salt
1Preheat the oven to 425F. Place the goat cheese into a small bowl and let come to room temperature. Add the tarragon, mix well with a spatula, and separate into two equal parts. Cover and refrigerate one half and leave other half at room temperature.
2On a lightly floured surface, cut the puff pastry into four 7-inch rounds – about the size of a bread plate, or if you’d like a large tart, leave uncut. Transfer pastry to baking sheet. Poke a few holes in dough with the tines of a fork and coat the edges with egg wash for about 1-inch around. Spoon the warm goat cheese atop the rounds in even amounts. No need to spread.
3Add pears to a bowl and lightly salt. Arrange four pear wedges atop the goat cheese on each tart and refrigerate for 10 minutes. Remove tarts from the refrigerator and bake until the crust is golden and the pears are tender, about 20-25 minutes. Remove from oven and allow to cool slightly.
4To serve, place tart on your favorite plate and top with the reserved goat cheese crumbles and salted almonds. Enjoy!