Asparagus, Prosciutto and Fontina Tart

Asparagus, Prosciutto and Fontina Tart

16

"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."
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Ingredients

1 h 10 m servings 118 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 21 Ratings

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Most helpful positive review

My friend made this last night and it was THE BEST thing I've tasted in a long time. Understand that I am 1) a huge dijon mustard fan 2) an asparagus freak. It was a great combination. She didn'...

Most helpful critical review

These little savory puff pastries were very rich and heavy. It also took a lot longer to brown and cook than listed. When I thought they were done, they were still a bit undercooked so I finis...

My friend made this last night and it was THE BEST thing I've tasted in a long time. Understand that I am 1) a huge dijon mustard fan 2) an asparagus freak. It was a great combination. She didn'...

This one got rave reviews from my taste testers. It will definitely go into rotation in my appetizers collection. One thing I did change was that I cut the puff pastry in half lengthwise to mak...

Very Good. I wasn't sure if I should cut the aspargus into smaller bites but the full size worked out okay. My asparagus was very thick so if yours are as well cook it a bit longer. The only pro...

Oh my!! This was SO DELICIOUS!! Everyone raved about this. By far, best app I have made in a long time, maybe ever. Followed previous reviewers suggestion and cut the pastry sheets in half and m...

amazing.

I'm always looking for new appetizers to try - and this was FANTASTIC!! Our guests loved it - such a great medley of flavors. I added a little olive oil and salt and pepper to the asparagus be...

I served this recipe for breakfast and used a smear of hollandaise sauce instead of the mustard. It was terrific and I will make it again.

Super tasty, great presentation and very easy!

These little savory puff pastries were very rich and heavy. It also took a lot longer to brown and cook than listed. When I thought they were done, they were still a bit undercooked so I finis...