ASPARAGUS, PROSCIUTTO AND FONTINA TART

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

View Product
Nutrition Facts
Serving Size
SERVINGS (1 SQUARE)
Amount Per Serving
Calories 230
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 7.3g
37%
Cholesterol 29mg
10%
Sodium 698mg
29%
Total Carbohydrate 13.7g
5%
Dietary Fiber 2.6g
10%
Protein 10.7g
21%
Vitamin A 9%
Vitamin C 5%
Calcium 9%
Iron 12%
Total Time

80 min.

Serving & Size

SERVINGS (1 SQUARE)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 SQUARE)
Amount Per Serving
Calories 230
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 7.3g
37%
Cholesterol 29mg
10%
Sodium 698mg
29%
Total Carbohydrate 13.7g
5%
Dietary Fiber 2.6g
10%
Protein 10.7g
21%
Vitamin A 9%
Vitamin C 5%
Calcium 9%
Iron 12%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed pkg.
all-purpose flour
Dijon-style mustard 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.

 
Weight Measure
asparagus, trimmed, cut into 2-inch pieces 4 lb. 13 1/2  cups
prosciutto, cut into thin strips 8 oz.
fontina cheese, shredded 15 oz. qt.
fresh thyme leaves, chopped 1/4  cups
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
Newsletter

Sign up now!

© 2020 Campbell Soup Company