Pear and Goat Cheese Tart
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper.
Defrost dough. Thinly roll out to 3-4 mm (approximately 1/10 inch) thick. Cut out circles, about 6 cm (approximately 2 1/4 inch) in diameter. Place on baking sheet and brush with olive oil.
Peel, quarter and core pears, cut into thin columns. Combine with lemon juice and honey. Slice goat cheese and spread in a fan shape on pastries. Add some pear slices, season with pepper and bake until golden brown , about 15-20 minutes.
Meanwhile, rinse parsley, shake and pat dry. Pluck leaves from rosemary. Heat oil in a pan and briefly cook parsley and rosemary. Remove with a slotted spoon, drain on paper towels and sprinkle with a little sea salt.
Remove tarts from oven, garnish with herbs and serve.