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.