FOUR-CHEESE TORTE WITH TOMATO, PEPPER AND PESTO
FOUR-CHEESE TORTE WITH TOMATO,PEPPER AND PESTO
2 sheets frozen puff pastry from a 17.3-ounce package, left at room temperature for 30 minutes
1 large egg mixed with 2 tablespoons water
2 ounces Cashel Blue cheese, or another blue cheese, crumbled
2 ounces Kerrygold Aged Cheddar, or another aged Cheddar, cut into small pieces
2 ounces mozzarella cheese, cut into small pieces
2 ounces sun-dried tomatoes, cut into small pieces
1/2 red pepper, seeded, deribbed, and thinly sliced
2 ounces St. Tola goat cheese, or another goat cheese, cut into 4 slices
2 tablespoons prepared pesto or basil dressing
Rocket (arugula) for garnish
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Unfold the pastry sheets on a lightly floured surface. Roll each out into a 12-inch square. Brush one sheet with egg wash, then place the second sheet on top. Cut the doubled sheet into quarters, and brush the top layer of each one with the egg wash. With a serrated knife, score the top of the small squares corner-to-corner, cutting through the top sheet, only, to create an X. Starting at the center, pull back each piece to create a star shape.
In a large bowl, combine the blue cheese, Cheddar, mozzarella, tomatoes, and pepper. Toss to mix. Fill the center of each of the squares with the cheese mixture, and put a slice of goat cheese in the center. Transfer to the baking sheet and bake for 20 minutes, or until the pastry is puffed and golden and the cheeses are melted. Remove from the oven and let cool on a wire rack for 5 minutes.
To serve, drizzle each torte with pesto or basil dressing, and garnish with a few sprigs of rocket.
Source: The Irish Pub Cookbook, by Margaret M. Johnson, Chronicle Books, San Francisco,