For the pear pockets:
Place a saute pan over high heat. When hot, add the oil. When the oil is hot, add the pears and saute for 2 min., until they are lightly golden. Add the candied ginger and saute for 30 sec. Add the pepper and honey and toss to combine. Add the sherry and cook until dry.
Remove to a plate and let cool in the refrigerator. When cold, mix together with the grated cheese.
Divide the pear/cheese filling into 8 portions.
Whisk together the egg and cream for an egg wash. Remove the prepared Rosemary Dough from the refrigerator. Brush the egg wash on one side of each of the rosemary rectangles.
Place a portion of filling a bit off center and fold the other side of dough over the top to enclose and form a rectangle. Lightly press down dough around the edges with a fork to seal the tarts.
Place on a parchment-lined or greased baking sheet, brush each packet with egg wash, and sprinkle a little grated cheese over the top. Bake in a preheated 400° oven for 20 to 22 min., until golden brown. Serve warm.
For the rosemary dough:
Put flour, rosemary, pepper and salt in the bowl of a food processor. Pulse to combine ingredients. Add butter and pulse until the butter is the size of peas. Whisk the ½ egg, ice water, and salt together. Add through the feed tube of processor to the flour mixture with the machine running. Stop the machine when all of the liquid is added.
Place the dough on a work surface and bring together in a rectangle shape—do not over mix. Wrap the dough in plastic wrap and refrigerate for at least 1 hr.
Roll the dough into a 12- by 20-in. rectangle. Make a horizontal cut to yield 2 (6- by 20- in.) strips. Cut each strip evenly into 4 (5- by 6-in.) rectangles. Separate the 8 rectangles with parchment paper and let them rest, covered, in the refrigerator until you are ready to assemble the pockets.
Makes 8 pockets