Place 2 oven racks in center of oven; preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; lightly spray with cooking spray and set aside. Whisk together egg and water in a small bowl; set aside. Place arugula in a medium bowl. Add olive oil and pepper; toss to coat and set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Take the viral upside-down puff pastry trend and turn it on its head by adding prosciutto, arugula, tomato and avocado as toppers to these open-faced sandwiches.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 That’s Smart! large egg | ||
| 1 tsp. water | ||
| ¾ c. tightly packed baby arugula | ||
| 1 tsp. Gustare Vita olive oil | ||
| ⅛ tsp. coarsely ground Hy-Vee black pepper | ||
| 1 (13.2-oz.) pkg. refrigerated puff pastry dough | ||
| 2 tbsp. Stonewall Kitchen roasted garlic aioli | ||
| 24 (¼-in.-thick) Roma tomato slices (about 3 tomatoes) | ||
| 2 (3-oz.) pkg. Culinary Tours prosciutto, torn into bite-size pieces | ||
| 1 medium avocado, seeded, peeled and sliced ¼-in. thick |
Things To Grab
- 2 large rimmed baking pans
- Hy-Vee canola cooking spray
- Whisk
- Small bowl
- Medium bowl
- Sharp knife
- Fork
- Wire cooling rack
- Cutting board
Directions
Unroll puff pastry dough sheet. Cut pastry sheet into 8 (5x3¾-in.) rectangles. Spread aioli on top of puff pastry rectangles.
Slightly overlap 3 tomato slices in a triangle shape on prepared pan. Repeat with remaining tomato slices, spacing the tomato triangles about 1½-in. apart on the prepared pans. Place a pastry rectangle, aioli side down, on top each tomato triangle. Pierce puff pastry rectangles in center several times with a fork.
Brush puff pastry rectangles with egg mixture. Divide prosciutto into 8 small bundles; place 4 bundles in each baking pan around pastry rectangles, but not touching pastries.
Bake pastries on the 2 center oven racks for 15 to 20 minutes or until golden brown, switching baking pans on racks halfway through. Remove pastries from baking pans using a large spatula; place pastries on cooling racks with tomato sides up. Transfer prosciutto bundles to a cutting board and coarsely chop.
To serve, top puff pastries with arugula mixture, prosciutto and avocado slices.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 80mg
- Sodium: 1190mg
- Total Carbohydrates: 44g
- Protein: 18g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%