Ingredients: Makes 15-18 tarts
1 sheet of puff pastry
1/3 cup crumbled gorgonzola
1/4 cup chopped sweet onion
1 peach, skin peeled and finely chopped
Sea salt
Honey, to drizzle

Directions:
Let puff pastry rest at room temperature for about 30 minutes. Preheat the oven to 430 Fahrenheit.

Cut pastry into 2-inch squares, and place each square into a hole of a miniature muffin tin. Fill each pastry with gorgonzola, sweet onion, and fresh peaches. Bake 15-20 minutes or until pastry is crisp, yet flaky. Top with a honey drizzle, then serve.