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

Recipe

Ingredients

  • 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

Directions

  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.

Bottom Crust Recipe

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.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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