1 pkg. (17 oz) puff pastry sheets, thawed
2 red onions, thinly sliced
2 T. butter or olive oil
1 tsp. kosher salt
3 D’Anjou pears
1 ½ – 2 cups crumbled Gorgonzola cheese
Place the two sheets of pastry on parchment lined baking sheet. Crimp the edges of each pastry square to form 2 separate tarts, set aside.
Sauté the red onions in butter or olive oil with kosher salt, for 5-8 minutes on low heat until soft and caramelized. Cool to room temperature.
Cut the pears vertically into 1/8” thick slices, removing any seeds. Spread the onions on the pastry evenly, top each pastry square with the thinly sliced pears in a single layer, sprinkle on the cheese and bake in preheated 425 degree oven (middle shelf) for 20-25 minutes until golden brown and cheese is bubbly. Remove from oven and cool slightly before cutting into serving pieces. Serves 8.
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