Pre-heat the oven to 200°C.
Roll the pastry out on a lightly floured surface to 1/2cm thickness. Cut out tartlet shapes using a fluted 7cm cookie cutter. Arrange on a baking tray, spaced apart. Arrange the crumbled Roquefort on top of the pastry, leaving a slight border at the perimeter.
Overlap the slices of pear laying on their sides on top of the Roquefort. Bake for 15-18 minutes until the pastry is risen and puffed and the cheese and pear are golden.
Remove and allow to cool on a wire rack for a few minutes before stacking on a serving plate. Eat hot or cold.
These tartlets are very indulgent so shoudn't be eaten too often. But they are perfect for those special occasions!