ASPARAGUS, PROSCIUTTO AND FONTINA TART

ASPARAGUS, PROSCIUTTO AND FONTINA TART

Nutrition Facts

Serving Size
SERVINGS (1 SQUARE)
Amount Per Serving
Calories 229
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 7.2g
36%
Cholesterol 29mg
10%
Sodium 697mg
29%
Total Carbohydrate 13.7g
5%
Dietary Fiber 2.5g
10%
Protein 10.6g
21%
Vitamin A 15%
Vitamin C 7%
Calcium 12%
Iron 12%
Total Time

80 min.

Serving & Size

SERVINGS (1 SQUARE)

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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. Made with Pepperidge Farm Puff Pastry.

Recipe Yields:

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Ingredients Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15")
pkg.
all-purpose flour
Dijon-style mustard cups
asparagus 4 lb. 13 1/2  cups
prosciutto 8 oz.
fontina cheese 15.25 oz. qt.
fresh thyme leaves 0 1/4  cups
Instructions
1. Heat oven to 400°F.

2. Unfold pastry sheets on a lightly floured surface.  Roll each into a 10x14-inch rectangle.  Place onto baking sheets and brush with mustard.  Fold over edges 1/4 inch on all sides, crimping with a fork to form a rim.

 
3. To top each pasty sheet, arrange 1 pound of the asparagus in a single layer.  Sprinkle with 2 ounces of prosciutto, 1 cup of cheese and 1 tablespoon thyme.

4. Bake for 20 minutes or until pastries are golden brown and asparagus is tender.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

5. Cut each pastry into 6 slices, making a total of 24 slices.

6. One Serving = 1 Slice Topped Puff Pastry
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