Asparagus, Prosciutto and Fontina Tart - Pepperidge Farm
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    Asparagus, Prosciutto and Fontina Tart

    Asparagus, Prosciutto and Fontina Tart

    • Thaw: 40 minutes
    • Prep: 20 minutes
    • Serves: 6

    Made With

    • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
      of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

    Ingredients & Directions

    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    • 1/4 cup Dijon-style mustard
    • 1 pound fresh asparagus, trimmed
    • 2 ounces prosciutto, cut into thin strips
    • 1 cup shredded fontina cheese(about 4 ounces)
    • 1 tablespoon chopped fresh thyme leaves

    Heat the oven to 400°F.

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x14-inch rectangle.  Place the pastry sheet onto a baking sheet.  Brush the pastry sheet with the mustard.  Fold over the edges 1/4 inch on all sides, crimping with a fork to form a rim.

    Arrange the asparagus on the pastry in a single layer.  Sprinkle with the prosciutto, cheese and thyme.

    Bake for 20 minutes or until the pastry is golden brown and the asparagus is tender.

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