Preparation time 20 minutes
Cooking time 30 minutes
Tick off the ingredients as you buy them
Cut onions into slices and separate into rings. Heat Moro Extra Virgin Olive Oil in a frypan and sauté onions and brown sugar over medium to low heat for 15 minutes until soft. Add Moro Aged Balsamic Vinegar and simmer for 5 minutes. Season to taste. Lay puff pastry sheets on top of each other onto a baking tray and lightly press together. Using a sharp knife, score a 1cm border around the edges. Top with pear slices and balsamic onions. Bake at 220°C for 20-25 minutes until puffed and golden. If base of pastry needs browning, place on base of oven towards the end of the cooking time to crisp up. Top hot tart with blue cheese slices and fresh thyme sprigs and serve hot or cold.