Pear Brie Puff Pastry Tart

Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge, keep it in the box and allow it to rest at room temperature for 30 minutes. Line a baking sheet with parchment paper and set aside.

Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove the paper. Lightly flour the pastry and use a rolling pin to gently roll out the puff pastry. Carefully transfer the puff pastry to the prepared baking sheet.

Poke the inside of the puff pastry all over with a fork. Arrange the brie slices on top of the puff pastry in an even layer, leaving about a 1-inch border around the outside. Arrange the pear slices on top of the brie in a pattern.

Fold in the edges of the puff pastry sheet and gently press down.

In a small bowl, combine the egg and water. Brush the edges of the puff pastry with the egg wash. Sprinkle the pastry edges generously with turbinado sugar.

Bake for 17 to 20 minutes or until puff pastry is golden brown. Remove from the oven and sprinkle with a little rosemary, pomegranate arils, and chopped pistachios. Drizzle with hot honey (or regular honey). Cut into slices and serve.