Sun-Dried Tomato Tart With Fontina & Prosciutto

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
331
FAT
77%
CHOL
27%
SOD
19%

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Ingredients for 6 servings

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

1/2 cup grated Fontina (about 2 oz.)

4 thin slices prosciutto (preferably imported, about 2 oz.), cut crosswise into thin strips

2 to 3 Tbs. freshly grated Parmigiano-Reggiano

1 sheet frozen puff-pastry (about 8 oz.), thawed according to package directions

All-purpose flour as needed for rolling out dough

1 large egg yolk

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