Asparagus, Prosciutto and Fontina Tart Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 28, 2011
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 finished them off on a skillet to crisp up the bottoms and they were a bit more enjoyable. However, they are too rich for my taste.
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Photo by annie
Reviewed: Nov. 24, 2011
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 made two tarts, side by side. Was not soupy at all. Also, cut the asparagus into bite sized pieces. Perfection! Would not change anything else. Can't wait to make this again...
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Photo by Cookin Up A Storm
Reviewed: Jun. 19, 2011
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 make two longer tarts. I baked them side by side on the same sheet, but this way, you don't end up with any soggy middle pieces and its easy to slice and serve for a stand up appetizer.
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Photo by Cookin Up A Storm

Cooking Level: Professional

Home Town: Fergus Falls, Minnesota, USA
Living In: Santa Cruz, California, USA
Reviewed: Feb. 9, 2011
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 problem I had was the center of the tart was soggy and the filling didn't stay on the tart well while cutting to eat. The outside edges of the tart was nice and crunchy but I think I will cook a bit longer next time to see if I can get the middle firmer. Or I might mix the mustard with the asparagus then assemble rather than spread the mustard on the tart. I really did enjoy this, flavor was nice and I liked that it was an easy clean up too. My hubby liked this too.
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Photo by Barb

Cooking Level: Intermediate

Reviewed: Feb. 1, 2011
amazing.
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Reviewed: Apr. 17, 2009
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't change the recipe at all and it turned out great. We ate it as a main course with a spring salad. 10 stars.
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