In Good Taste Recipe: Sun Dried Tomato and Chevre Tart

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In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

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Sun Dried Tomato and Chevre Tart

by Josie Ross

1 large egg - separated

1 tablespoon water

2-4 tablespoons flour, for rolling out dough

8 ounces (1 sheet) frozen puff pastry - thawed

1/4 cup oil packed sun dried tomatoes - finely chopped

1/2 cup mild Chèvre crumbled

4 slices Prosciutto, cut into thin strips

Preheat oven to 400°F and place the rack in the center.

Line a baking sheet with parchment.

In a small bowl, whisk the egg yolks with water and set aside.

Dust the work surface with flour. Unfold pastry and roll it out, eliminating creases, to a 10x14 inch rectangle. Cut the rectangle in half lengthwise to make two smaller rectangles. Transfer both sheets to the baking sheet.

Using the tines of a fork, press 1/4 inch border around the edge of both pastries. Brush egg mixture around border. (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°F. 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 Chevre over the top.

Drape Prosciutto strips on top of cheese either randomly or arranged evenly.

Bake 5 minutes or until cheese has melted.

Allow to cool for a few minutes, and then cut into strips or small squares.

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