ASPARAGUS, PROSCIUTTO AND FONTINA TART

Asparagus, Prosciutto and Fontina Tart image

Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted.

Provided by Anonymous

Time 1h10m

Yield 16

Number Of Ingredients 6

Ingredients

½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
¼ cup Dijon-style mustard
1 pound fresh asparagus
2 ounces prosciutto, cut into thin strips
1 cup shredded fontina cheese
1 tablespoon chopped fresh thyme leaves

Steps:

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.

Nutrition Facts : Calories 118.5 calories, Carbohydrate 7.3 g, Cholesterol 12.7 mg, Fat 7.8 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 303.7 mg, Sugar 1 g