Asparagus, Prosciutto and Fontina Tart

Asparagus, Prosciutto and Fontina Tart

15 Reviews 2 Pics
  • Prep

    50 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Recipe by  Campbell's Kitchen

“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.”

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Adjust Servings

Original recipe yields 16 servings



  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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Reviews (15)

Rate This Recipe


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't change the recipe at all and it turned out great. We ate it as a main course with a spring salad. 10 stars.

Cookin Up A Storm

Cookin Up A Storm

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 make two longer tarts. I baked them side by side on the same sheet, but this way, you don't end up with any soggy middle pieces and its easy to slice and serve for a stand up appetizer.



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 problem I had was the center of the tart was soggy and the filling didn't stay on the tart well while cutting to eat. The outside edges of the tart was nice and crunchy but I think I will cook a bit longer next time to see if I can get the middle firmer. Or I might mix the mustard with the asparagus then assemble rather than spread the mustard on the tart. I really did enjoy this, flavor was nice and I liked that it was an easy clean up too. My hubby liked this too.

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Amount Per Serving (16 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 7.3 g
  • 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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Holiday Brie en Croute


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