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Asparagus, Proscuitto and Fontina Tart

By: Campbell's Kitchen  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 73 people have saved this

Prep Time:
50 Min
Cook Time:
20 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
  • 1/4 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

Directions

  1. 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.
  2. 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.
  3. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
  4. Bake for 20 minutes or until the pastry is golden and the asparagus is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 118 | Total Fat: 7.8g | Cholesterol: 13mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by Cribgoat 
My friend made this last night and it was THE BEST thing I've tasted in a long time.... MORE

 
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