Sun-Dried Tomato Tart with Fontina & Prosciutto

Sun-Dried Tomato Tart with Fontina & Prosciutto
Photo by Scott Phillips


  • 4 thin slices prosciutto (preferably imported, about 2 oz.), cut crosswise into thin strips
  • 1 large egg yolk
  • ½ cup grated Fontina (about 2 oz.)
  • 2 to 3 Tbs. freshly grated Parmigiano-Reggiano
  • ¼ cup finely chopped oil-packed sun-dried tomatoes
  • 1 sheet frozen puff-pastry (about 8 oz.), thawed according to package directions
  • All-purpose flour as needed for rolling out dough

Position a rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment. Whisk the egg yolk with 1/2 tsp. water. Lightly dust a work surface with flour and gently unfold the pastry sheet. Roll out the pastry, eliminating the creases, to a 10- by 14-inch re...

View full recipe at Fine Cooking


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