Asparagus, Prosciutto and Fontina Tart

photo by Sandi From CA





- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
16 appetizers
ingredients
- 0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets
- 2 tablespoons dijon-style mustard
- 1 lb fresh asparagus, tough ends discarded
- 3 ounces prosciutto, cut into thin strips
- 1 cup shredded Fontina cheese
- 1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
directions
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
- Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
- Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California