2 tbsp vegetable oil

1 large yellow onion, diced or thinly sliced

1 tsp salt

2 tbsp unsalted butter

1 lb pears, peeled and diced into small cubes

2 tbsp sugar

2–3 oz goat cheese, crumbled

3 tbsp chives, minced

1 package (1 lb) frozen puff pastry, thawed

1 egg, lightly beaten

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Heat vegetable oil in a skillet over medium heat. Add onions and salt, then cook slowly, stirring often, until caramelized and golden brown, about 20 minutes.
Add butter, pears, and sugar to the skillet. Cook 8–10 minutes, until pears soften and caramelize slightly. Remove from heat and cool.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out puff pastry on a floured surface and cut into squares or circles. Place on prepared baking sheet.
Spoon onion-pear mixture onto each pastry piece, leaving a border.
Top with crumbled goat cheese and chives.
Brush pastry edges with beaten egg.
Bake 15–20 minutes, until puffed and golden.
Serve warm or at room temperature.

Use firm pears like Bosc or Anjou so they hold shape when cooked.

Swap goat cheese with brie or blue cheese for variety.

Add balsamic glaze before serving for extra richness.

For a more savory version, reduce sugar and add thyme or rosemary.

Cool filling before placing on pastry to prevent sogginess.

Unbaked tarts can be frozen and baked straight from frozen.