For poaching pears
Put poaching ingredients (first 8) into stock pot.
Add pears and whole onions, simmer for at least one hour.
Cool pears and onions, set aside. Save liquid for future use.

For pistachios
Toss pistachios in egg whites and coat thoroughly.
Add sugar, bake in 250 degree oven for 15 minutes.
Turn nuts with metal spatula about every 5 minutes.
Let nuts cool before putting them into airtight container.

For puff crust
Lightly roll out puff pastry, cut into 6 squares.
Spray the tart pan and inlay the dough.
Press each down, cover with parchment, fill with baking beans.
Bake in 425 degree oven about 10-15 minutes, ‘til crust is golden brown. Cool

For the tart
Chop the poached onions, mix with cheese and ¼ cup poaching liquid.
Blend well
Lightly spread cheese on bottom of shell, about ½ inch thick.
Cut pear in half, remove core.
Slice poached pear into even slices.
Lay pears on top of cheese in an even, overlapping swirl.
Refrigerate and let sit.

For service.
Top tartlet with julienned Bibb lettuce.
Cut one wedge out.
Top with candied pistachios, drizzle with vinaigrette.