Fontina, Prosciutto and Sun-dried Tomato Tart (#1796)
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- 1 All-Purpose Flour for dusting, as needed
- 1 large Eggs
- 1 sheet Puff Pastry if frozen, let it thaw, 8 ounces
- 1/3 cup Sundried Tomatoes oil packed, finely chopped, or you can chopped sun-dried tomatoes, put 1 tablespoon olive oil, let mixture sit for about 10 minu
- 1/3 cup Fontina Cheese grated
- 3 slices Prosciutto cut into thin strips, crosswise
- 2 tablespoons Parmesan Cheese
- Preheat oven to 400° f (200° c).
- 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 1/4 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.
- Bake both pastry rectangles until firm and golden, 12 to 14 minutes.
- Remove the pastry from the oven and change the oven to broil.
- 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.