- Preheat oven to 400° and place the rack in the center.
- Line the baking sheet with parchment paper or silpat.
- In a small bowl, whisk the egg yolks with water and set aside.
- Dust the work surface with flour.
- Unfold pastry and roll out, eliminating creases, to a 10x14 inch rectangle.
- Cut the rectangle in half lengthwise to make (2) 5x14 inch rectangles.
- Transfer both sheets to the baking sheet.
- With tines of a fork, press 1/4 inch border around the edge of both pastries.
- Brush egg mixture around border - you won't use all of the egg wash. This will give the edge a nice brown color when baked.
- Bake both puff pastry rectangles until firm and golden. (Approximately 12 minutes)
- Remove from oven, leave on the baking sheet.
- Increase oven temperature to 475°.
- Cool the pastries slightly on the sheet and flatten any large air pockets by lightly pressing them down with the back of a spoon.
- Scatter a thin layer of sun dried tomatoes on both pastries.
- Sprinkle cheese over the top.
- Place prosciutto strips on top of cheese either randomly or arranged evenly.
- Sprinkle top with parmesan cheese.
- Bake 5 minutes or until cheese has melted.
- Allow to cool for a few minutes, then cut into strips or small squares.
|Prep Time: 10 minutes|
Cook Time: 15 minutes
Container: Baking Sheet
|-||1 large egg - separated|
|-||1 tablespoon water|
|-||8 ounces (1sheet) frozen puff pastry - thawed|
|-|| flour for rolling out dough|
|-||1/4 cup oil packed sun dried tomatoes - finely chopped|
|-||1/2 cup Farmers or Fontina cheese - grated|
|-||4 slices prosciutto, cut crosswise into thin strips|
|-||4 tablespoons parmesan cheese - grated|