ASPARAGUS, PROSCIUTTO AND FONTINA TART
Nutrition Facts
Serving Size
SERVINGS (1 SQUARE)
Amount Per Serving
Calories 273
% Daily Value
Total Fat 16.6g
26%
Saturated Fat 8.6g
43%
Cholesterol 29mg
10%
Sodium 735mg
31%
Total Carbohydrate 17.8g
6%
Dietary Fiber 2.9g
12%
Protein 11.4g
23%
Vitamin A 9%
Vitamin C 5%
Calcium 9%
Iron 13%

asparagus, prosciutto and fontina tart

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.

  • Total time: 80 minutes
  • Servings: 24
Ingredient Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed 4
all-purpose flour 0 as needed
Dijon-style mustard 1 cup
asparagus , trimmed, cut into 2-inch pieces 4.000 lb. 13.5 cup
prosciutto , cut into thin strips 8.000 oz. 0
fontina cheese , shredded 15.250 oz. 1 qt.
fresh thyme leaves , chopped 0.25 cup
1. Heat oven to 400°F.

2. Place pastry 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

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.

  • Total time: 80 minutes
  • Servings: 24
Ingredient Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed 4
all-purpose flour 0 as needed
Dijon-style mustard 1 cup
asparagus , trimmed, cut into 2-inch pieces 4.000 lb. 13.5 cup
prosciutto , cut into thin strips 8.000 oz. 0
fontina cheese , shredded 15.250 oz. 1 qt.
fresh thyme leaves , chopped 0.25 cup
1. Heat oven to 400°F.

2. Place pastry 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

Made with:

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