Pear and Gorgonzola Tarte

•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
Method:


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.