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Asparagus, Prosciutto and Fontina Tart

Asparagus, Prosciutto and Fontina Tart

4.5 2

Puff pastry sheets make the perfect crust for this savory tart that features asparagus, prosciutto and lots of melted fontina cheese.  Serve it as an appetizer, or for brunch or lunch.

serves 6 people


cost per recipe: $11.85

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1/4

    cup Dijon-style mustard

  • 1

    pound fresh asparagus, trimmed

  • 2

    ounces prosciutto, cut into thin strips

  • 1

    cup shredded fontina cheese(about 4 ounces)

  • 1

    tablespoon chopped fresh thyme leaves

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.

Step 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.

Step 3

Arrange the asparagus on the pastry in a single layer.  Sprinkle with the prosciutto, cheese and thyme.

Step 4

Bake for 20 minutes or until the pastry is golden brown and the asparagus is tender.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets


Ratings & Reviews

  • tracybutzko

    March 1, 2011

    Asparagus, Prosciutto and Fontina Tart

    I chopped the asparagus as it was so nice and thin. Think I would add sun dried tomatoes next time and maybe use coppa colla instead of proscuitto. I might try a different cheese, too. Definitely use something besides thyme...it almost ruins what could be a very nice pastry. I will make several changes if I ever decide to make this again.

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  • char

    April 4, 2009

    Asparagus, Prosciutto and Fontina Tart

    I would cut back a bit on the mustard.

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