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1
Preheat the oven to 425F (220C).
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2
Dampen a large baking sheet.
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3
Roll out one sheet of the pastry on a lightly floured surface.
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4
Trim into a 10 x 6in (30 x 15cm) rectangle.
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5
Place the pastry on the baking sheet.
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6
Roll out and trim the remaining pastry to a 10 x 7in (30 x 18cm) rectangle.
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7
Lightly dust it with flour, then fold in half lengthwise.
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8
Make cuts 1/2 in (1cm) apart along the folded edge to within 1in (5cm) of the outer edge; unfold.
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9
Spread the tomato paste over the pastry on the baking tray, leaving a 1in (5cm) border.
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10
Top with the Cheddar.
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11
Pat the pepper slices dry with paper towels, then arrange them on the Cheddar.
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12
Sprinkle with the mozzarella and season with pepper.
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13
Brush the edges of the pastry with water.
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14
Carefully place the remaining pastry over the filling and press the edges together to seal, trimming excess pastry.
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15
Brush with beaten egg.
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16
Bake for 25 minutes, or until golden brown and crisp.
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17
Let cool for 5 minutes, then slice and serve.
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18
Variation
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19
Goat Cheese and Red Onion Jalousie:
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20
Omit the Cheddar and pepper and replace with this mixture: Cook 2 thinly sliced red onions in 1 tbsp each butter and olive oil over low heat, stirring often, about 10 minutes, or until tender.
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21
Stir in 1 tbsp balsamic vinegar, a pinch of sugar, and a pinch of Italian dried herbs, and stir another minute.
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22
Transfer to a bowl and let cool.
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23
Mix in 4oz (115g) crumbled goat cheese.
