Asparagus, Prosciutto And Fontina Tart

1. 1

   Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. 2

   Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.

3. 3

   Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.

4. 4

   Bake for 20 minutes or until the pastry is golden and the asparagus is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.