ASPARAGUS AND PROSCUITTO TART

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with parchment paper.

Place the puff pastry sheet on a lightly floured countertop and roll into a rectangle, approx. 15” x 11”.  Place the dough on the parchment.

Using a pastry brush or offset spatula, spread the mustard in a thin layer on top of the dough leaving 1” exposed around the edges.

Combine the egg yolk with 1 teaspoon of water in a small bowl.  Brush the exposed edges of the dough with the egg.

Spread the shredded cheese evenly over the mustard.  Then place the asparagus spears on top of the cheese leaving about ¼” – ½” between them.  You can also make a pattern and/or cut the spears into smaller pieces for different designs.  Sprinkle the parmesan all over the top.

Bake for 15-18 minutes until the pastry is puffed and golden.  Top with the prosciutto slices.  I like to make 15 little prosciutto “florets” evenly spaced on the tart so when you cut the tart, each slice gets 1 piece for the perfect bite.  Sprinkle the pea shoots over the top.

Cut into slices and serve warm or at room temp.