Asparagus and Prosciutto Tart



This past Thanksgiving, I wanted to make sure that everyone had plenty of nibbles before dinner, and I loved the fluffy pastry, green asparagus, prosciutto, and then topped with a little honey-mustard dressing.  It would also be delicious if you switched out the asparagus for some spinach!
(note: You want to serve this warm.)

1 Sheet Puff Pastry – thawed 


1 Egg


1 Tablespoon Water
1 Cup Italian Blend Shredded Cheese
1/2 lb Asparagus trimmed
1 teaspoon Whole Grain Dijon Mustard 
1 teaspoon Lemon Juice
1 teaspoon Honey
Preheat oven to 400°F. Lay puff pastry flat on a baking sheet sprayed with nonstick.
Fold edges 1/2 inch inward and press down gently with fork to secure. Puncture inside of puff pastry square several times with fork.
Layer 1/2 cup shredded cheese on the pastry.  Lay the asparagus evenly on top of cheese. Sprinkle remaining 1/2 cup cheese over asparagus. 
Mix egg and water. Brush edges of puff pastry with egg wash.  Bake for 15-17 minutes or until edges are golden brown.


Make sauce by mixing the Dijon mustard, lemon juice, and honey. 
Top with thinly sliced prosciutto and drizzle honey mustard sauce.


(I love the background of Thanksgiving salt and pepper shakers)


Original Recipe: 

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