1. Roll the puff pastry to a rectangle about 9in by 16 in (230mm by 405mm)

2. Cut the pastry into 4 even-sized rectangles about 9in by 4in (230mm by 100mm)

3. Place the pastry rectangles on two dampened baking sheets

4. Glaze the pastries with the beaten egg and sprinkle with the grated Parmesan cheese

5. Bake in the preheated oven for about 20minutes until crisp and golden

6. Remove from the oven and leave it until it is quite cold

7. Mix the softened butter with the garlic, salt and pepper to taste and the chopped tarragon

8. Spread three of the pastry layers evenly with the floured butter

9. Spread one buttered layer with the Bleu de Bresse, one with the Montrachet and one with Petit-Suisse

10. Assemble the layers one on top of the other, finishing with the pastry layer

11. Wrap them carefully but securely in kitchen foil (the galette can be assembled up to 3hours in advance)

12. Cook in the oven for about 10minutes still heated at 400F (200C) to soften the cheeses and warm the pastry through

13. Serve piping hot and cut into slices with a sharp serrated bread knife

List of ingredients required:

3 oz (75g) Bleu de Bresse cheese
3 oz (75g) softened butter
3 oz (75g) softened Montrachet
2 oz (50g) softened Petit-Suisse
2 level tablespoons freshly grated Parmesan cheese
1 level tablespoon chopped fresh tarragon
1 beaten egg
1 large clove garlic, crushed
Salt and freshly ground black pepper
14 oz (400g) prepared weight puff pastry

The oven should be preheated at a temperature of 400F (200C)