Source: Campbell's Recipes

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.
Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes


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

Heat the oven to 400°F.
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.
Arrange the asparagus on the pastry in a single layer.  Sprinkle with the prosciutto, cheese and thyme.
Bake for 20 minutes or until the pastry is golden brown and the asparagus is tender.