Caramelized Onion, Pear, and Cheese Tarts

Make the crust: mix together flour and salt in a large bowl. Scatter butter and shortening pieces over the flour mixture. Using a fork or pastry blender, toss flour to coat, then cut in butter and shortening until mixture forms large, coarse crumbs the size of peas.

Drizzle 1 to 2 tablespoons ice-cold water over mixture. Toss with the fork or pastry blender until dough is evenly moist and begins to come together in a mass but does not form into a ball. Add remaining water only if necessary.

Transfer dough to a clean work surface. Roll dough to form a disk. Wrap dough tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.

Make the filling: heat oil and melt butter in a frying pan over medium heat. Add onions and sauté for 5 minutes, stirring occasionally. Add 2 tablespoons sugar and cook for 15 to 20 minutes, or until golden in color. Season to taste with salt and pepper. Remove from heat and set aside.

Preheat oven to 375°F. Line a baking sheet with parchment or a silicone mat.

Roll dough until 1/4 inch thick. Cut dough into 3 (6-inch) rounds. Place rounds on prepared baking sheet. Brush with olive oil.

Spread 2 to 3 tablespoons caramelized onions on the center of each round, leaving a 1-inch border all around.

Dip sliced pears in remaining sugar then arrange 4 slices on top of each tart. Sprinkle with crumbled feta cheese.

Fold the border over the filling, pressing dough gently to make overlapping folds. Brush dough with egg wash. Bake in preheated oven until golden brown, about 20 to 25 minutes. Transfer to a rack to cool for at least 15 minutes. Top with arugula leaves, and serve warm or at room temperature.

TIP: You can substitute feta with other soft cheeses, or you can also use a combination of cheeses. After baking, feel free to sprinkle tops with shaved parmesan cheese.