Prosciutto and Pear Galette

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
5	each	Pears
87.5	g	Meadow Lea Original Spread
75	mL	Cornwell’s Apple Cider Vinegar
25	g	CSR White Sugar
2.5	g	Salt
2.5	g	Black pepper
5	each	Spanish onions
37.5	mL	Simply Vegetable Oil
37.5	mL	Meadow Lea Original Spread
37.5	mL	Cornwell’s Apple Cider Vinegar
25	g	CSR White Sugar
5	g	Salt
5	g	Black pepper
5	each	Pampas puff pastry
5	each	Whole eggs
50	mL	Milk
5	g	Sea salt flakes
100	mL	Simply Vegetable Oil
37.5	mL	Cornwell's White Vinegar
5	mL	Lemon juice
2.5	g	Salt
2.5	g	Black pepper (ground)
100	g	Prosciutto
50	g	Rocket
25	g	Walnuts
25	g	Blue Cheese

Slice pears into your preferred shape, then toss with melted Meadow Lea Original Spread. Grill on high heat until caramelised with distinct grill marks.
Once grill lines have been achieved, sauté pears in a hot pan with more Meadow Lea spread and deglaze with 30 ml Cornwell’s Apple Cider Vinegar.
Reduce vinegar slightly, keeping pears tender. Stir in 10g CSR White Sugar and season with salt and pepper.

Sauté sliced onions in 25ml Simply Vegetable Oil until tender.
Season with salt and pepper, then deglaze with 30ml Cornwell’s Apple Cider Vinegar and reduce.
Stir in 15g Meadow Lea spread, 10g CSR White Sugar, and an additional pinch of salt and pepper. Cook until onions are soft and glossy.

Place Pampas Puff Pastry on a lined tray, using your fingers crimp the edges and shape as desired.
Brush pastry with egg wash (2 eggs + 20ml full cream milk) and dock the base. Top with onions and pears and bake at 200°C for 20–25 until golden. Finish with a sprinkle of sea salt flakes.

Mix vinegar and oil, season with salt and pepper and use this to dress the rocket and overall dish.