Bosc Pear, Camembert & Thyme Rough-Puff Barquettes

Instructions

1. 1

   In a wide bowl, whisk 250 g all-purpose flour and 0.75 tsp fine sea salt. Scatter in 200 g cold unsalted European butter. Using your fingertips or a pastry blender, press the cubes into flat walnut-sized flakes—do not turn it into cornmeal; you want distinct shingles of fat. Stir 1 tsp raw apple cider vinegar into 110 ml ice water, then drizzle across the flour. Stir briskly with a fork until a ragged, dry-looking dough forms. Turn onto a counter and press gently into a cohesive rectangle.

   10 min

   Tip: Butter is not a garnish; keeping visible fat pockets is what creates explosive steam and lacy layers later.

2. 2

   Lightly dust the counter with flour. Roll the shaggy dough into a roughly 8x16-inch band. Fold like a business letter (turn one). Rotate 90 degrees, roll again to 8x16 inches, and fold into thirds (turn two). Repeat one final time for a total of three letter turns. Wrap tightly and rest in the refrigerator for 20 minutes to firm the butter and relax the gluten.

   12 min

   Tip: If your kitchen is warm and the butter smears instead of sheets, slide the dough onto a tray and chill immediately for 10 minutes.

3. 3

   While dough chills, set an oven rack to the lower-middle position and preheat to 400°F (205°C). Line a large rimmed sheet pan with parchment. Peel, core, and slice 2 medium firm Bosc pears into thin wedges. Slice 150 g Camembert cheese into 8 slabs. In a small ramekin, whisk 1 large egg yolk with 1 tbsp heavy cream to make your wash.

   15 min

   Tip: Pick pears that are fragrant at the stem but firm to the touch; overly ripe fruit collapses and leaves the crust soggy.

4. 4

   Unwrap the chilled pastry onto a lightly floured surface. Roll into a 10x16-inch rectangle, roughly 1/8-inch thick. Trim ragged edges with a sharp knife to expose the laminations, then cut into 8 equal rectangles (roughly 4x5 inches each). Transfer rectangles to the prepared sheet pan, leaving 2 inches between them. Pinch the two short ends of each rectangle tightly to fashion boat-shaped shells ('barquettes') with a recessed center.

   10 min

   Tip: Pinching the tips creates a natural containment dike for the melting cheese without requiring special tins.

5. 5

   Dock the center floor of each pastry boat with a fork 3 to 4 times. Place 1 slab of 150 g Camembert cheese in the middle of each shell. Shingle sliced 2 medium firm Bosc pears tightly over the cheese. Scatter 1 tbsp fresh thyme leaves evenly across the pears. Brush the exposed pastry borders thoroughly with the prepared egg and cream wash, making sure no wash pools in the pan.

   8 min

   Tip: Avoid brushing egg wash over cut outer edges; egg wash glues pastry layers together and prevents maximum lift.

6. 6

   Bake at 400°F (205°C) for 24 to 26 minutes until the edges are skyscraper-tall, lacy, and deeply caramelized amber, and the cheese is bubbling vigorously against the fruit.

   25 min

   Tip: Do not pull them out at golden; wait for deep chestnut edges so the bottom stays shattering and crisp.

7. 7

   Remove from the oven and transfer to a wire cooling rack for 5 minutes. Drizzle with 1.5 tbsp runny wildflower honey, then finish with remaining 0.5 tbsp fresh thyme leaves, 0.5 tsp flaky sea salt, and 0.5 tsp freshly cracked black pepper. Serve warm.

   5 min

   Tip: A brief rest lets the molten cheese settle into the tender pear slices so you get a clean, crunchy bite.