Recipe

		Sun Dried Tomato Tart w/ Fontina & Prosciutto
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 Egg

Flour for rolling dough

1 sheet (8 to 9 oz) frozen puff pastry, thawed.

1/4 C finely chopped oil packed sun dried tomatoes

1/2 C graded Fontina (about 2oz)

4 thin sliced Prosciutto, cut crosswise into strips

2-3 Tbs freshly graded Parmigiano-Reggiano

Position rack in middle of over and pre-heat to 400 degrees. Line cookie sheet with parchment paper. Whisk 1 egg yolk with 1/2 tsp of water. Lighly dust work surface with flour and unfold the pastry sheet. Roll out the pastry, eliminating the creases, to a 10x14 inch rectangle. Cut the 10x14 in half lengthwise to make two 5x14 in rectangles. If edges are ragged or uneven, then 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 aong the border. Poke the rest of the pastry all over with the fork to keep from puffing too much. Bake both pastry's until firm and golden, about 12 minutes. Remove the pastry from the oven and increase the temp to 475 degrees. Let the pastry cool slightly and press them gently to flatten any large air pockets. Scatter a thin layer of sun dried tomatoes on pastry. Next scatter fontina cheese over top. Place the prosciutto strips on top of the fontina, either draping them in a random pattern or arrange them evenly. Sprinkle the top with Parmigiano. Bake until the cheese has melted, about 5 minutes. Let cool for a few minutes then cut into strips or small squares to serve.