Flaky squares of puff pastry form the base for this tart. A mix of vegetables and prosciutto top the pastry and the tarts are baked until golden brown and puffed.
1 shallot, minced
3 cups mixed wild mushrooms, quartered
1⁄4 lb. prosciutto, julienned
1⁄2 lb. asparagus tips
8 oz. oil-marinated artichoke hearts, drained, quartered
3 tbsp. olive oil
1⁄2 lb. Tallegio, diced
8 6-in. x 4-in. squares chilled puff pastry
1. Sauté shallot, mushrooms, asparagus, and artichoke hearts in olive oil.
2. Prick squares of puff pastry, and stack four high for each tart. Divide sautéed vegetable mixture evenly over top of each stack. Sprinkle with prosciutto and diced cheese.
3. Bake 10-15 min. at 450° F. until brown, puffed, and bubbly.