Asparagus, Prosciutto and Fontina Tart |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 sheet pepperidge farm® puff pastry, thawed |
1/4 cup(s) dijon-style mustard |
1 pound(s) fresh asparagus, trimmed |
2 ounce(s) prosciutto, cut into thin strips |
1 cup(s) shredded fontina cheese (about 4 ounces) |
1 tablespoon(s) 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.
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