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
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.