Easy Four-Cheese Pastry

1. 1

   While pastry is semi-frozen, place 1 sheet on a cutting board and, leaving a 1 inch border, cut slits in it with a small, sharp knife, about 1/2 inch apart.

2. 2

   Grease a baking sheet and lay the uncut pastry on it. Sprinkle with half the breadcrumbs, leaving a 1 inch border. Top with the fontina, Parmesan, blue cheese and, finally, small spoonfuls of ricotta. Sprinkle with chives, remaining breadcrumbs and black pepper. Top with the cut pastry sheet and press edges down lightly. Freeze 30 mins, until firm.

3. 3

   Meanwhile, preheat oven to 425u00b0F. Brush top of pastry lightly with egg. Bake 20 mins, or until golden brown. Serve with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.