Thaw the puff pastry and cut in half to make small squares.
Mash the Roquefort with a fork. Peel the shallot, dice it finely and add it. Mix everything with the quark to a mixture, season with salt and pepper if necessary. Place a dollop of this mixture on a square of puff pastry and flatten it a little. Core the pears (peel if necessary) and cut into small slices. Then position this on the cheese mixture.
Bake in the preheated oven at 200 ° C until the puff pastry is golden yellow (about 20 minutes).