Ingredients

1 recipe All-Purpose Piecrust, omitting sugar, or purchased pie crust or puff pastry sheets
2 red onions, thinly sliced
2 tablespoon butter or olive oil
1 teaspoon kosher salt
3 D'Anjou or Comice pears
1 1/2 to 2 cups crumbled Gorgonzola cheese
1/2 cup almond slices, chopped walnuts or pine nuts
2 tablespoon butter, cut into small pieces

Directions

Roll out the pie crust pastry to a 14-inch diameter circle and place on a parchment-lined 14-inch round pizza pan. To make smaller crostadas, divide the dough in half and roll out each half to a 10-inch diameter circle and place each round of dough on a parchment-lined baking sheet.

Saute the onions in butter or oil with salt for 8-10 minutes on low heat until soft and caramelized. Cool to room temperature. Cut the pears vertically into 1/8-inch thick slices, removing any seeds. Spread the onions on the pastry evenly, leaving a 1-inch border all around the pastry. Top each pastry with the thinly sliced pears, cut side up, in a single layer. Sprinkle with cheese and nuts, and dot with bits of butter.

Fold up the 1-inch border over the filling so there is a band of crust around the outer edge. Bake in a pre-heated oven at 425 degrees on the middle shelf for 20-25 minute until golden brown and the cheese is bubbly.

Remove from oven and cool slightly before cutting into pieces. Makes 6 to 8 servings.

Note: Pears may be substituted with 12 large fresh black mission figs, cut in half lengthwise.