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.
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|Dijon-style mustard||1 cups|
|asparagus||4 lb.||13 1/2 cups|
|fontina cheese||15.25 oz.||1 qt.|
|fresh thyme leaves||0 1/4 cups|
|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