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1
Preheat oven to 400F (200C).
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2
Whisk the egg with 2 or 3 drops of water.
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3
Gently unfold the pastry sheet on a lightly dusted work surface.
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4
Roll out the pastry to a 10 x 14 inch rectangular shape.
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5
Cut the rectangle in half lengthwise to make two 5 x 14 inch rectangles and trim the uneven or ragged edges.
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6
Transfer both pastries to the baking sheet.
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7
With the tines of a fork, press a 1/4 inch border around the edge of the pastry.
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8
Brush the egg wash along the border.
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9
Poke the rest of the pastry all over with the fork to keep it from puffing too much.
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10
Bake both pastry rectangles until firm and golden, 12 to 14 minutes.
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11
Remove the pastry from the oven and change the oven to broil.
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12
Let the pastry rectangles cool slightly and press them gently to flatten any large air pockets.
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13
Spread evenly a thin layer of the sun-dried tomatoes on both rectangles.
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14
Then spread evenly the Fontina cheese over the top.
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15
Put the prosciutto strips on top of the cheese, arranging them evenly.
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16
Sprinkle the top with the Parmesan cheese.
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17
Bake until the cheese is melted, about 5 minutes.
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18
Watch carefully, do not burn.
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19
Let cool for about 3 minutes.
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20
Cut into any shape you desire, serve warm.
