Gruyere Puff Pastry with Sun Dried Tomatoes

stephaniesdish.com

Chris Turner

1 sheet frozen puff pastry, thawed

15 to 20 sun dried tomato halves

¼ cup balsamic vinegar

1 clove garlic, grated on a microplane

1 pound gruyere cheese cubed (approximately 2.5 cups)

1 tablespoon chopped fresh rosemary

1 egg, beaten

coarse salt, for sprinkling

Directions at stephaniesdish.com

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