Sun-Dried Tomato Tart with Fontina & Prosciutto

Tomato-Procuitto TartThis will serves about six to eight.

  • 1 egg yolk
  • 1 sheet frozen puff-pastry (8 oz.), thawed
  • 1/4 cup oil-packed sun-dried tomatoes, chopped fine
  • 1/2 cup grated Fontina (4 oz.)
  • 4 thin slices prosciutto (2 oz), cut into thin strips
  • 2 to 3 tablespoons freshly grated Parmigiana-Reggiano

Preheat the oven to 400 (F)

Roll out the puff pastry to about a 10 x 14 inch size.

Cut in half to that there are two 5 x 14 pieces.

Place both pieces on a baking sheet, lined with parchment paper.

With a fork, press a 1/2 inch border along the edge of the pastry. Brush with the egg yolk mixed with 2 tablespoons water. Then prick the rest of the pastry with a fork and place cook sheet in the middle of the oven. Bake for about 12 minutes.

Remove the pastry from the oven, increase temperature to 475°F.

Let the pastry rectangles cool slightly and gently press any large air pockets.

Scatter a thin layer of the sun-dried tomatoes on both rectangles followed by the Fontana cheese. Place the prosciutto strips on top. Sprinkle the top with the Parmigiana.

Bake until the cheese has melted, about 5 minutes. Let cool for a few minutes, then cut into strips or small squares to serve.