A sweet and savory dessert or appetizer full of Fall Flavors.
Preheat your oven to 400 degrees. Over medium-low heat, in a non-stick pan, saute’ onions in a little bit of olive oil and a pinch of salt. The salt will help the onions to release their liquid. Saute onions for about 15 to 20 minutes, stirring occasionally until they are caramelized. Place the puff pastry on an ungreased sheet pan. Evenly spoon the onion mixture over the pastry to act as the base of the tart. Arrange the pear slices on top of the onions. I used a circular design, but anything would work. Just as they are evenly distributed. Sprinkle the blue cheese and nuts evenly over the tart. Bake for about 20 minutes until the pastry puffs up and browns. Remove from the oven and drizzle the balsamic glaze over the tart. Finish with a sprinkle of sea salt.
Harvest Tart
1 to 1 ½ Pull Pastry Sheets, depending on the size of your pan. Thawed 1 yellow onion, cut in half then sliced 1 to 2 ripe pears, of any kind cored and thinly sliced length wise. 2 tbsp or so of crumbled blue cheese or gorgonzola ¼ cup chopped walnuts or candied pecans Balsamic fig glaze, Such as Nonna Pia’s
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