Sweet meets savoury in this rustic Spring galette, wrapped in golden, flaky Pampas Puff Pastry. Caramelised pears and prosciutto create a flavourful contrast, balanced with a touch of sharp blue cheese and apple cider vinegar. This dish is a perfect addition to a light lunch or share-plate menus, offering elegance with ease of preparation. Pampas Puff Pastry is the perfect base for galettes, helping your seasonal hero produce all year round.
Ingredients
Serves:
- 5 each Pears
- 87.5 g Meadow Lea Original Spread (Meadow Lea Original Spread 2 x 3.5kg)
- 75 mL Cornwell’s Apple Cider Vinegar (Cornwell’s Apple Cider Vinegar 6 x 2L)
- 25 g CSR White Sugar (CSR Brown Sugar 15kg)
- 2.5 g Salt
- 2.5 g Black pepper
- 5 each Spanish onions
- 37.5 mL Simply Vegetable Oil (Simply Vegetable Oil 20 Litre)
- 37.5 mL Meadow Lea Original Spread (Meadow Lea Original Spread 2 x 3.5kg)
- 37.5 mL Cornwell’s Apple Cider Vinegar (Cornwell’s Apple Cider Vinegar 6 x 2L)
- 25 g CSR White Sugar
- 5 g Salt
- 5 g Black pepper
- 5 sheets (1 sheet 30cm by 30 cm) each Pampas puff pastry (Pampas 10 Puff Pastry Sheets 6 x 1.6kg)
- 5 each Whole eggs
- 50 mL Milk
- 5 g Sea salt flakes
- 100 mL Simply Vegetable Oil (Simply Vegetable Oil 20 Litre)
- 37.5 mL Cornwell's White Vinegar (Cornwell’s White Vinegar 750ml)
- 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
- 5 g Balsamic Vinegar
Method
Cider Vinegar Glazed Pears:
- 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.
Cider Vinegar Glazed Spanish Onions:
- 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.
Pampas Galette:
- 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.
Dressing:
- Mix vinegar and oil, season with salt and pepper and use this to dress the rocket and overall dish.
Serve with:
- Prosciutto
- Rocket
- Walnuts
- Blue cheese or Feta
- Balsamic Vinegar