- 1/2 cup finely chopped pecans
- 1-1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 3 shallots, thinly sliced
- 1 tablespoon olive oil
- 2 cups fresh baby spinach
- 4 thin slices prosciutto or deli ham
- 3 eggs
- 2/3 cup 2% milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper flakes
- 4 ounces Brie cheese, rind removed and cubed
- 1/4 teaspoon minced fresh thyme
- Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. Combine the egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball.
- Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack.
- In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool.
- Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese.
- Bake 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with thyme. Serve warm. Yield: 12 servings.
Originally published as Brie and Prosciutto Tart in Country Woman April/May 2012
Reviews for Brie and Prosciutto Tart
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Reviewed May. 6, 2013
Super Yummy !
Reviewed Oct. 28, 2012
Very tasty! We used the deli-ham and cut it into smaller pieces and didn't end up using all of the eggs/milk mix because our pan wasn't deep enough.