Pear-And-Pumpkin Tart

• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• 1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/4-inch-thick slices
• 1 firm Bartlett pear, cut into 1/4-inch-thick slices
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, divided
• 2 cups loosely packed arugula leaves
• 1/4 cup crumbled blue cheese
• 1/4 cup fresh pomegranate seeds
• 1 teaspoon red wine vinegar

1. Preheat oven to 425u0b0. Unfold puff pastry sheets, and place side by side on a baking sheet, overlapping short sides 1/2 inch. Press seam to seal. Score a 1/2-inch border on all sides, using a knife. Do not cut through pastry.
2. Toss together pumpkin slices, next 3 ingredients, and 1 tsp. olive oil in a large bowl. Spread mixture in a single layer on prepared pastry sheets, leaving a 1/2-inch border.
3. Bake at 425u0b0 for 20 to 22 minutes or until pastry is golden brown. Cool on a wire rack 10 minutes.
4. Toss together arugula, next 3 ingredients, and 1 tsp. olive oil in a medium bowl. Add salt and pepper to taste. Sprinkle mixture over tart, and cut into desired shapes.

pastry sheets, sugar pumpkin, bartlett, kosher salt, freshly ground black pepper, olive oil, arugula, blue cheese, pomegranate seeds, red wine vinegar

Taken from www.myrecipes.com/recipe/pear-pumpkin-tart (may not work)