Cheesy Asparagus Prosciutto Puff Pastry Tarts

How to Make

• Step 1: Asparagus ... First, you don't want to use the real thick asparagus - nor the pencil thin. You want an average size spear for this recipe. And, there is no reason to blanch the asparagus for this; the asparagus will cook in the same amount of time as the pastry. The thick, obviously take to long to cook; and, the pencil thin get overdone.

• Step 2: Puff Pastry ... Thaw the pastry in the refrigerator, not on the counter. Then, when ready to put everything together. Lightly flour the counter; and, lay out the pastry. Flour the top lightly; then, roll the pastry flat. Using the perforated guidelines on the pastry; cut, each sheet into 3 pieces. These will be your 3 tarts. Place them on a sheet pan lined with parchment paper.

• Step 3: Mustard ... Mix the mustard and dill together; and brush the pastry. Then, using a fork, poke holes in the pastry. This will allow the pastry to puff and get golden brown. DO NOT skip this step.

• Step 4: Sides ... Now, fold each side over approximately 1/4-1/2", then fold over again. Two folds; which will allow the pasty to puff up making a nice wall on each side. Sometimes, I will roll the sides vs folding; it comes out the same. Just do what is easiest for you.

• Step 5: Filling ... Add a few shallots to each pastry, 3-4 asparagus spears alternating directions; and, season lightly with salt and pepper. Then, finish with the ham; and 2 tablespoons of cheese per pastry. Note: I stack up all the slices of ham, roll; and then, thin slice. It creates little ribbons (like a chiffonade cut).

• Step 6: Bake ... Heat the oven to 400 degrees; and, bake the pastry for 17-22 minutes, on the middle shelf until golden brown. Keep an eye on them.

• Step 7: Serve and ENJOY! ... Let them cool a few minutes before serving; garnish with extra dill. Then, you can cut into 2-3 pieces for small appetizers; or serve as is. Super easy, super delicious; and, really super elegant for entertaining. Makes a great lunch or light dinner. And, don't be afraid to use a different cheese; or add different herbs.

• Step 8: My friend subs smoked salmon for the prosciutto; and, serves poached eggs on top - it is delicious. So, you can see ... it is very easy; yet very versatile too.