Kikorangi Triple Cream Blue Mini Galettes with Caramelised Onion, Pear and Prosciutto

Name: Kikorangi Triple Cream Blue Mini Galettes with Caramelised Onion, Pear and Prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 sheet frozen flaky puff pastry, defrosted; 1 egg, lightly beaten; 1/3 cup caramelised onion jam or relish (homemade or store-bought); 1½ small pears, quartered, cored and thinly sliced; 75g prosciutto, torn into strips; 125g Kāpiti Kikorangi cheese; Rocket leaves or fresh herbs, to garnish

Made with Kikorangi Triple Cream Blue

These sweet and salty taste sensations are perfect for entertaining.

Prep Time

15 MINS

Cook Time

20 MINS

Serves

6

Ingredients

1 sheet frozen flaky puff pastry, defrosted
1 egg, lightly beaten
1/3 cup caramelised onion jam or relish (homemade or store-bought)
1½ small pears, quartered, cored and thinly sliced
75g prosciutto, torn into strips
125g Kāpiti Kikorangi cheese
Rocket leaves or fresh herbs, to garnish

Method

Preheat oven to 200°C. Grease a baking tray with non-stick spray.
Slice the pastry sheet widthways into thirds, then slice each third into 5 small rectangles. Using a round-ended knife, score a border all the way around the inside of each pastry piece, taking care not to cut all the way through. Transfer to the greased tray.
Prick each pastry piece several times down the middle with a fork and brush the edges with beaten egg.
Spread each one with a small spoonful of onion jam, avoiding the borders if you can. Top each with 1-2 slices of pear and a twist of prosciutto.
Bake mini galettes for 15-20 minutes or until golden and crisp.
Top each galette with a slice of Kikorangi and garnish with rocket leaves or fresh herbs. Alternatively, serve the galettes with the cheese on the side so guests can slice their own.