Asparagus, Prosciutto and Fontina Tart
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Asparagus, Prosciutto and Fontina Tart

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

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.