Sun-Dried Tomato Tart with Fontina & ProsciuttoCarrie L., recipe courtesy of Your Home Based Mom
1 large egg yolk
1 sheet frozen puff pastry, thawed
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/2 cup grated Fontina (or any mild Swiss like white cheese)
4 thin slices prosciutto, cut into thin strips
2-3 Tbsp. freshly grated Parmesan Cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment.
Whisk the egg with 1/2 tsp. water.
Lightly dust a work surface with flour and gently unfold the pastry sheet. Roll out the pastry eliminating the creases to a 10 x 14 inch rectangle. Cut the rectangle in half lengthwise to make two 5 x 14 inch rectangles and if the edges are uneven or ragged, trim them.
Transfer both pastries to the baking sheet. With the tines of a fork, press a 1/4 inch border around the edge of the pastry. Brush the egg mixture along the border. Poke the rest of the pastry all over with the fork to keep it from puffing too much. Bake both pastry rectangles until firm and golden, about 12 minutes. Remove the pastry from the oven and increase the temperature of oven to 475 degrees.
Let the pastry rectangles cool slightly and press them gently to flatten any large air
pockets. Scatter a thin layer of the sun-dried tomatoes on both rectangles.
Scatter the Fontina over the top. Place the prosciutto strips on top of the cheese, either draping them in a random pattern or arranging them evenly. Sprinkle the top with the Parmesan cheese. Bake until the cheese has melted, about 5 minutes. Let cool for a few minutes and then cut into strips or small squares to serve.
1 large egg yolk
1 sheet frozen puff pastry, thawed
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/2 cup grated Fontina (or any mild Swiss like white cheese)
4 thin slices prosciutto, cut into thin strips
2-3 Tbsp. freshly grated Parmesan Cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment.
Whisk the egg with 1/2 tsp. water.
Lightly dust a work surface with flour and gently unfold the pastry sheet. Roll out the pastry eliminating the creases to a 10 x 14 inch rectangle. Cut the rectangle in half lengthwise to make two 5 x 14 inch rectangles and if the edges are uneven or ragged, trim them.
Transfer both pastries to the baking sheet. With the tines of a fork, press a 1/4 inch border around the edge of the pastry. Brush the egg mixture along the border. Poke the rest of the pastry all over with the fork to keep it from puffing too much. Bake both pastry rectangles until firm and golden, about 12 minutes. Remove the pastry from the oven and increase the temperature of oven to 475 degrees.
Let the pastry rectangles cool slightly and press them gently to flatten any large air
pockets. Scatter a thin layer of the sun-dried tomatoes on both rectangles.
Scatter the Fontina over the top. Place the prosciutto strips on top of the cheese, either draping them in a random pattern or arranging them evenly. Sprinkle the top with the Parmesan cheese. Bake until the cheese has melted, about 5 minutes. Let cool for a few minutes and then cut into strips or small squares to serve.
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