I finally got over my fear of working with phyllo dough with this Asparagus Prosciutto Phyllo Tart! Using the phyllo dough makes the tart so light and super flaky. I used left over cream cheese, topped with asparagus and prosciutto which is always a fool-proof pairing. Just like any other variety of tart, you do want to enjoy this Asparagus Prosciutto Phyllo Tart almost immediately after it’s baked. Of course, try not to burn your tongue because it is too hard to resist!