Fontina, Prosciutto and Sun-dried Tomato Tart
This prosciutto, fontina and sun-dried tomato tart was brilliant. The combination of these three ingredients and the buttery-crispy puff pastry was absolutely delicious!
for dusting, as needed
if frozen, let it thaw, 8 ounces
oil packed, finely chopped, or you can chopped sun-dried tomatoes, put 1 tablespoon olive oil, let mixture sit for about 10 minu
cut into thin strips, crosswise
Preheat oven to 400℉ (200℃).
Whisk the egg with 2 or 3 drops of water.
Gently unfold the pastry sheet on a lightly dusted work surface. Roll out the pastry to a 10 x 14 inch rectangular shape.
Cut the rectangle in half lengthwise to make two 5 x 14 inch rectangles and trim the uneven or ragged edges. Transfer both pastries to the baking sheet.
With the tines of a fork, press a ¼ inch border around the edge of the pastry. Brush the egg wash along the border.
Poke the rest of the pastry all over with the fork to keep it from puffing too much.
Let the pastry rectangles cool slightly and press them gently to flatten any large air pockets.
Spread evenly a thin layer of the sun-dried tomatoes on both rectangles. Then spread evenly the Fontina cheese over the top.
Put the prosciutto strips on top of the cheese, arranging them evenly. Sprinkle the top with the Parmesan cheese.
Bake until the cheese is melted, about 5 minutes. Watch carefully, do not burn. Let cool for about 3 minutes. Cut into any shape you desire, serve warm.