Asparagus, Prosciutto and Fontina Tart

Asparagus, Prosciutto and Fontina Tart


"Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted."


1 h 10 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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. 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. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
  4. Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
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  1. 21 Ratings


My friend made this last night and it was THE BEST thing I've tasted in a long time. Understand that I am 1) a huge dijon mustard fan 2) an asparagus freak. It was a great combination. She didn'...

This one got rave reviews from my taste testers. It will definitely go into rotation in my appetizers collection. One thing I did change was that I cut the puff pastry in half lengthwise to mak...

Very Good. I wasn't sure if I should cut the aspargus into smaller bites but the full size worked out okay. My asparagus was very thick so if yours are as well cook it a bit longer. The only pro...