1⁄4 teaspoon finely ground black pepper, plus dash
2 D’Anjou pears, cut to 1⁄2-inch pieces
10-12 leaves fresh sage, finely chopped
5-6 dry Black Mission figs, sliced
2 teaspoons fresh lemon juice
1-2 sheets frozen puff pastry, thawed
1. Preheat oven to 350 degrees (for the roasted garlic)
2. Slice off base of garlic bulb with large chef’s knife (just less
than half an inch). Place bulb, cut side down, in an oiled heat-proof baking
dish, and sprinkle with sea salt and black pepper. Roast for about 25 to 30
minutes, or until cloves are soft. Set aside.
3. Turn oven up to 425 degrees.
4. For the aioli:
Remove roasted garlic cloves from pan. Place on cutting board, and smooth with
flat side of a chef’s knife, creating a paste. Transfer to a large bowl and add
mayonnaise, lemon juice, agave, sea salt and black pepper. Whisk until uniform.
5. For the filling:
Place sliced pears, sage and figs into three separate bowls. Coat pear slices in
lemon juice to prevent browning, and set aside.
6. Cut thawed puff pastry into 2- or 3-inch squares.
7. On each square, place about 1 teaspoon garlic aioli, a pinch
of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli
for serving. Bring up corners to center of square. Carefully squeeze to seal
puff pastry. Repeat for all squares.
8. Line a baking sheet with parchment paper or a silicone
baking mat (or use cooking spray). Place
each tart on the baking sheet about 1⁄2 inch apart, and bake for about 18 to 20
minutes (or until tarts are lightly browned).
9. To serve, top each tart with about 1⁄2 teaspoon aioli.
Garnish with fresh chopped sage for presentation.