Cheese Slice Recipe

If making a crust: In a medium bowl combine 1 cup all-purpose flour and 1/4 tsp salt. Add 3 tbs cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Sprinkle 2 tablespoons cold water over the mixture and gently mix with a fork until the dough just comes together. Do not overwork.

Turn dough onto a lightly floured surface, press into a flat disk, wrap in plastic and chill for 10 minutes while preparing the filling (or skip chilling if short on time).

Preheat oven to 350°F (175°C). On a lightly floured surface roll the chilled dough into a rectangle or circle large enough to line a 8x8-inch (or similar) baking pan or a small tart pan. Transfer to the pan, trim and flute edges if desired, and prick the bottom lightly with a fork. Bake blind for 8 minutes (or until just set and barely golden). Remove from oven and set aside to cool slightly.

In a mixing bowl, beat 1 large egg with 1/4 cup milk until combined and slightly frothy.

Add 2 tablespoons softened cream cheese and whisk until smooth and incorporated into the egg mixture. Stir in 1/2 tsp mustard.

Fold in 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella. Add 1/4 tsp salt, 1/8 tsp ground black pepper, and 1 tablespoon finely chopped fresh herbs (if using). Mix until evenly distributed. The mixture should be thick but pourable; if too thick, add up to 1 tablespoon more milk.

Pour the cheese filling into the prepared crust (or into a lightly greased 8x8-inch baking pan if you skipped the crust). Smooth the top with a spatula. Sprinkle the optional 1/4 cup extra shredded cheddar evenly over the top for a browned cheesy finish.

Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the filling is set at the center (a slight jiggle is fine) and the top is golden and bubbling.

Remove from oven and brush the top lightly with 1 tsp melted butter for extra sheen. Let rest in the pan on a wire rack for 10–15 minutes to allow the slice to firm up for clean cutting.

Cut into 6 equal slices (or 8 small ones) and serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a low oven or microwave.