Sun Dried Tomato Tart with Prosciutto Recipe

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Serve this appealing appetizer at hors d’oeuvre or tapas parties for a taste of the Mediterranean.
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  • 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
Container:Baking Sheet
10 mins
15 mins
25 mins
  • 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.
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