Pear & Goat Cheese Upside-Down Puff Pastries

Ingredients

7½ teaspoons fig jam, divided

1 red Anjou or Barlett pear, unpeeled, cored and sliced ⅛-inch thick

¾ cup crumbled goat cheese

½ package frozen puff pastry (1 sheet), thawed and chilled

1 large egg, lightly beaten

¼ teaspoon cider vinegar

¼ teaspoon flaky sea salt

Directions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

2. Spread 6 teaspoons fig jam into 6 (3-by-2-inch) rectangles on the prepared baking sheet, using 1 teaspoon for each and spacing about 2 inches apart.

3. Shingle about 4 pear slices over each jam rectangle; sprinkle 2 tablespoons goat cheese over the pears on each.

4. Cut puff pastry into 6 (about 3¼-by-4½-inch) rectangles; prick all over with a fork.

5. Place 1 pastry rectangle over each pear–goat cheese rectangle, stretching the pastry gently if necessary; gently press down the edges to seal in the fruit. Brush the tops with egg.

6. Bake until golden brown and flaky, 15 to 20 minutes, lightly covering with foil after 15 minutes. Using a spatula, flip the warm pastries pear-side up.

7. Whisk ¼ teaspoon cider vinegar and the remaining 1½ teaspoons fig jam in a small bowl until combined; drizzle evenly over the warm pastries. Sprinkle with ¼ teaspoon flaky sea salt.

Source: EatingWell