Tempting Cheese Torte
|Basic puff pastry||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||4 Ounce (About 1 Cup)|
|Shredded swiss cheese||3 Ounce (About 3/4 Cup)|
|Minced green onion tops||1⁄3 Cup (5.33 tbs)|
|Dried whole oregano||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Roll dough into a 14 1/2 x 7 1/2 inch rectangle on a lightly floured surface.
Sprinkle a baking sheet with water, and shake off excess water.
Lace dough on baking sheet.
Working quickly, cut a 3/4 inch wide strip from each long side of pastry.
Brush strips with water, and lay them, moist side down, on top of each long side of pastry rectangle, edges flush together.
To complete pastry border, repeat procedure on short sides of rectangle, trimming away excess at corners.
Prick pastry shell generously with a fork, excluding the border.
Combine egg yolk and 1 teaspoon water; brush border of pastry with egg mixture.
Freeze 10 minutes.
Bake at 425° for 12 minutes or until puffed and golden brown.
Combine remaining ingredients except Parmesan, tossing lightly.
Spread cheese mixture over pastry.
Sprinkle with Parmesan.
Bake at 350° for 3 minutes or until cheese melts.
Let stand 5 minutes before slicing.
Cut into squares