Pear and Pistachio Puff Pastry Tart
This tart is rich in fiber from the pears and protein from the pistachios.
If you don't have pistachios, hazelnuts are a great substitute.
Heat the oven to 400°F, and line a baking tray with grease-proof paper.
Roll out the pastry on a floured work surface to approx. 4.5" x 12". Spread with the pistachio mixture leaving a 3/4" edge all the way around.