Pear and Bleu Cheese Pastry Squares
3 Tbs butter
1 Tbs olive oil
2 lbs sweet or yellow onions, peeled and sliced very thinly
1 large firm, ripe pear, rinsed and cut in half crosswise, then lengthwise
salt and pepper
2 sheets puff pastry, thawed but kept cool
7 ounces (1½ cups) crumbled gorgonzola or other blue cheese
1. In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.
2. Preheat oven to 375°F (convection oven not recommended). Line two 14×17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.
3. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2-inches wide (don’t worry if you cut through the parchment). Slightly separate pieces so that they are not touching.
4. Lay a pear slice in the center of each wedge (trim the slice so that it doesn’t cover the entire pastry). Top with a small pile of caramelized onions and about ½ tsp. of the blue cheese.
5. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.