Ingredients:

500g pack SAXBY'S PUFF PASTRY
2 tbsp Olive oil
2 red peppers cut into strips
1 onion, sliced
2 garllc cloves, crushed
2 tbsp balsamlc vinegar
8-10 basil leaves, shredded
Salt and freshly ground black pepper
55g (2oz) Gruyere cheese, grated
55g (2oz) mozzarella cheese, cut into 0.5cm (1/4 inch) cubes
Egg beaten to glaze

Method:

Preheat the oven to Gas Mark 7. 220'C, 425'F. Using the olive oil, fry the peppers, onion, garlic and I tbsp of vinegar until the vegetables are slightly browned. Remove from the heat, stir in the basil and remaining vinegar, season and set aside to cool. On a lightly floured surface, roll the pastry out to a 34cm x 30cm (131/2 x 121/2 inch) rectangle, then cut Into four smaller ones. Cut along the longer edges at 1.5cm (5/8 inch) Intervals, 6cm (21/2 inches) deep to create a fringe. Divide the mixture between the four rectangles of pastry and top with the cheeses. Starting at the top, alternately fold the strips inwards at a 45' angle over the filling to form a plait. Brush with egg and bake in the oven for 15-20 mins or until golden brown. Serves 4.