Puff pastry 200 g
Onion 2, sliced in ring
Sunflower oil 2 tbsp
Sugar 1 tsp
Butter 1 tsp
Pear 2, peeled, cored, sliced into wedges
Lemon juice 1 tbsp
Walnuts 2 tbsp, kernels, roughly chopped
Gorgonzola 80 g, crumbled
Rosemary 1 tsp, fresh chopped
Heat the oven to 200°C (180° in a fan oven), gas 6.
Roll out the puff pastry and cut out four circles of approx. 12 cm diameter.
Lay the circles on a baking tray lined with baking parchment.
Fry the onion rings gently in the oil for about 8 minutes until they begin to change colour, stirring all the time.
Add the sugar and season with a little salt and ground black pepper.
Spread the onion on the pastry circles, leaving a rim of about 1 cm.
Bake for approx. 15 minutes until golden brown.
Heat the butter in a pan over a medium heat and fry the pears gently until they brown slightly.
Remove from the heat and drizzle with lemon juice.
Mix the pears with the walnuts, Gorgonzola and rosemary.
Remove the tarts from the oven.
Spread the pear mixture onto the tarts and serve.