• 1½ tablespoons unsalted butter
• ¼ cup finely chopped onion
• Salt
• 1 large egg
• 2 tablespoons heavy cream
• 1 tablespoon whole milk
• Freshly ground black pepper
• 1 frozen puff pastry sheet (from a 17¼-ounce package), thawed
• 2½ tablespoons chopped walnuts
• 2 ounces sweet gorgonzola cheese
• ½ bosc pear, cored and diced

Heat oven to 350°. In a small skillet over medium heat, melt ½ tablespoon of the butter. Add onion and pinch of salt, reduce heat to medium-low and cook until softened, about 3 minutes. Remove from heat.

In a small bowl, whisk together egg, cream, milk and pinch of salt and pepper.

On a floured surface, roll puff pastry gently once or twice. Cut two 4½-inch circles. Fit pastry into two 4-inch springform or tart pans. Distribute onion, walnuts and cheese evenly between tart shells then pour egg mixture over filling. Bake until tarts are puffed and golden, about 25 minutes.

While tarts are baking, melt remaining tablespoon butter over medium heat. Add pear and cook, stirring occasionally, until golden. Remove from heat. Remove finished tarts from oven and serve warm with pears on top.