How to make it
Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet into a rectangle. Spread the ricotta all over the puff pastry, leaving a 1” border. Sprinkle it with salt and pepper. Then arrange the pear slices over the ricotta. Drizzle olive oil on top. Fold the edges of the puff pastry over the pears.
In a small bowl mix together the egg yolk and heavy cream. Brush the mixture onto the border of the puff pastry. Sprinkle the fennel seeds onto the border. Bake it in the oven for 25 minutes.
In a small saucepan, melt the butter over medium heat. Add the rosemary sprig and cook until the butter has browned and the rosemary is crisp. Remove the rosemary and set it aside. Mix in the honey and Lee Kum Kee Minced Ginger.
Remove the tart from the oven and drizzle 2 tablespoons of the honey mixture over the tart. Place it back in the oven to bake for another 10 minutes. Mix the pecans with the remaining honey mixture. Remove the tart from the oven and allow it to cool slightly. Top with prosciutto, the pecans, and the fried rosemary leaves. Cut the tart into squares and enjoy!