Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup honey
4
oz chèvre (goat) cheese, softened
1
medium pear, thinly sliced
1/4
cup sliced almonds
1
tablespoon finely chopped fresh thyme leaves
Preparation
Heat oven to 425°F. Unroll pie crust on cutting board. Using sharp knife, cut out 2 large ovals from pie crust. Gather up dough scraps into ball and roll out with rolling pin; cut third oval. Place on ungreased large cookie sheet.
Brush each oval with honey; sprinkle with cheese. Arrange pear slices in single layer over cheese. Top with almonds and thyme.
Bake 12 to 15 minutes or until pears are tender and flatbread is golden brown. Remove from cookie sheet to cooling rack. Cool 15 minutes.
Drizzle each flatbread with a little more honey. Cut into wedges; serve warm.
