Preheat the oven to 400 F

Open the thawed phyllo sheet packet and keep a damp kitchen towel handy to cover the sheets.

While 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.

Keep everything ready to build the tart. Pour some oil in a bowl and keep the pastry brush ready.

Layer 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.

Spoon the spinach artichoke dip and spread it evenly on the sheet. Top it with the asparagus and prosciutto.

Bake the tart for 20 to 25 minutes or until the edges are golden brown!

Garnish with the sliced radish and few nasturtium leaves.

Serve right away and enjoy while it’s still warm.