1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
course sugar (can use reg too)
1/2 cup nutella spread
1/4 cup hazel nuts, chopped
vanilla ice cream for serving
Preheat oven to 450. Place puff pastry on a parchment lined baking sheet. Make a 10" square, trimming edges of pastry if necessary and fold edges over to form a 1" crust. Prick bottom of pastry all over with fork. Brush with the beaten egg and sprinkle with the sugar. Freeze pastry for 15 minutes.
Transfer baking sheet to oven, and bake until pastry is puffed up and golden brown in color, 15-20 minutes. Remove from oven and let cool 5 minutes. Spread nutella evenly over center of pastry shell. Sprinkle with chopped nuts. Return to oven 2 minutes, just long enough to toast the nuts. Remove from oven and let cool. Cut tart into 4 squares and serve with ice cream.
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