Unfold puff pastry sheet & cut into 3 long rectangles. Cut each rectangle into 3 equal size squares.
Transfer to a parchment lined baking sheet. Placing tarts about an inch apart. Score a crust about 1/2-inch from edge of each tart. Using a pastry brush, paint the egg wash just across the outer crust of each tart.
Divide fig jam between pastries. Spread jam across the center of each pastry, keeping it within the scored lines.
Place 3-4 slices of pear in the center of the pastry, overlapping them. Sprinkle with walnuts.
Divide the Gorgonzola between the pastries, gently pressing it into pears/walnuts.
Bake for 20-25 minutes or until edges are golden brown & pastry is baked through.