Asparagus Prosciutto Phyllo Tart

📝 Ingredients

• 1/2 packet phyllo dough sheets
• 15 to 16 asparagus (end trimmed off)
• 12 prosciutto slices
• 1/2 cup spinach artichoke dip
• oil to brush the phyllo sheets
• thinly sliced radish and nasturtium leaves (optional garnish)

👨‍🍳 Instructions

1. 1Preheat the oven to 400 F
2. 2Open the thawed phyllo sheet packet and keep a damp kitchen towel handy to cover the sheets.
3. 3While the sheets are still attached to one another, cut it in half length-wise. Roll back the half of the sheets that we will not be using and pack it back to the freezer.
4. 4Keep everything ready to build the tart. Pour some oil in a bowl and keep the pastry brush ready.
5. 5Layer one phyllo sheet on the cookie sheet and brush oil on the sheet. Then, layer the next sheet. Continue this until you have layered all the sheets. If there are tiny torn here and there, don’t worry.
6. 6Spoon the spinach artichoke dip and spread it evenly on the sheet. Top it with the asparagus and prosciutto.
7. 7Bake the tart for 20 to 25 minutes or until the edges are golden brown!
8. 8Garnish with the sliced radish and few nasturtium leaves.
9. 9Serve right away and enjoy while it’s still warm.