Asparagus, Prosciutto And Fontina Tart - cooking recipe

Ingredients

0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets
2 tablespoons dijon-style mustard
1 lb fresh asparagus, tough ends discarded
3 ounces prosciutto, cut into thin strips
1 cup shredded Fontina cheese
1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme

Preparation

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