Pastry Bianco Pizzas
Serves: 24 pastry triangles
Ingredients
- 445g pack Carême Sour Cream Shortcrust Pastry, thawed
- 1 tablespoon olive oil
- 2 brown onions, peeled and sliced
- 1 teaspoon dark brown sugar
- 2 teaspoons balsamic vinegar
- sea salt and freshly ground black pepper
- 1 fresh fig, thinly sliced
- 60g gorgonzola, crumbled
- 10g, baby rocket leaves
- 75g Garlic and black pepper goats chevre or marinated feta
- 100g thinly sliced Prosciutto
- 1 Peach, de-stoned and thinly sliced
- freshly ground black pepper
- 10g baby rocket leaves
Method
- Preheat oven to 200°C (180°C fan forced) and line a large baking tray with baking paper.
- Halve the sheet of pastry crossways, creating two equal squares. Place pastry squares on prepared baking tray, cover with another sheet of baking paper, followed by a second baking tray. Cook in oven for 20-25 minutes or until golden. Remove from oven and allow to cool.
- Meanwhile make the caramelized onion by heating olive oil in a medium saucepan over a low heat. Add onion stirring until well coated, cover and cook for 10 minutes of until onion is soft. Increase heat to medium-high, add sugar and vinegar, stirring every few minutes until onion is golden and caramelized. Remove from heat season with salt and pepper and allow to cool.
- To serve, spread goats cheese evenly over one pastry square and caramelized onion over the other. Using a sharp knife, slice each pastry square into twelve triangles.
- Top the goats cheese pastry triangles with prosciutto, peaches, black pepper and baby rocket.
- For caramelized onion pastry triangles, top with crumbled gorgonzola, slices of fig and baby rocket.
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