Asparagus, Prosciutto and Fontina Tart


Puff pastry sheets make the perfect crust for this savory tart that features asparagus, prosciutto and lots of melted fontina cheese.  Serve it as an appetizer, or for brunch or lunch.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Serves: 6
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4 22



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/4 cup Dijon-style mustard

  • 1 lb. fresh asparagus, trimmed

  • 2 oz. prosciutto, cut into thin strips

  • 1 cup shredded fontina cheese (about 4 ounces)

  • 1 tbsp. chopped fresh thyme leaves


  1. Heat the oven to 400°F.

  2. 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.

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

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

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Florence D.
Date: 4/4/2009

5 star rating

"I would cut back a bit on the mustard."

Submitted by:
Terri B.
Date: 3/1/2011

4 star rating

"I chopped the asparagus as it was so nice and thin. Think I would add sun dried tomatoes next time and maybe use coppa colla instead of proscuitto. I might try a different cheese, too. Definitely use something besides almost ruins what could be a very nice pastry. I will make several changes if I ever decide to make this again."

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