Preheat oven to 400°F degrees. Place Tartlet Tray of choice on Perforated Baking Sheet and set aside.
Place Roul'pat on your counter and pull prepared pie dough out of the fridge to warmup slightly while you prepare filling.
Heat oil in a saute pan over medium, chop onions in Eco-Chop and add to oil to lightly brown or caramelize over medium heat for approx.7-10 minutes. Add cream cheese and gorgonzola crumbles to onions and cook over low heat until combined. Remove from heat and cool slightly while you prepare tartlet shells.
Roll dough out thin enough to see the lettering through the Roul'pat. Using the appropriate cutter to match the tartlet tray, cut your tartlet shapes and place each shape in the tartlet well. Gently press down with your Shaper to form a flat bottom of tartlet. Fill each well 2/3 full with gorgonzola filling and top with a pear piece or two.
Bake for 10-14 minute or until pie dough is slightly browned. Cool just long enough for them to set and make sure they aren't too hot to eat. They are best served warm but also delicious served at room temp.
You can make the filling ahead of time by a day or two but assemble the tartlets and cook them the day you intend to serve them.
