1 sheet puff pastry
4 red onions
1 tbsp olive oil
2 cups Gorgonzola (or other blue cheese crumbles)
2 tbsp fresh thyme leaves
Preheat over to 350F, lay puff pastry on a baking sheet and prick with a fork, bake for 5 to 7 minutes until just cooked. Allow to cool. In a heavy frying pan sauté the onions and thyme with the olive oil over moderate heat until soft and golden, set aside to cool. Spread the roasted onions evenly over the puff pastry leaving a space of ¼ inch around the sides, sprinkle with the cheese, season liberally with black pepper and place in the oven for about 10 minutes or until the cheese is bubbling. Leave to cool for about 5 minutes and then cut into bite-sized pieces.