Brie and Prosciutto Tart

Total Time

Prep: 30 min. + cooling Bake: 30 min.


12 servings

Updated: Oct. 25, 2023
Feel free to experiment with this versatile tart. Substitute ham or Canadian bacon for prosciutto, Swiss chard for spinach and your favorite kind of creamy cheese for Brie.—Amy Tong, Anaheim, California
Brie and Prosciutto Tart Recipe photo by Taste of Home


  • 1/2 cup finely chopped pecans
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/2 cup cold butter, cubed
  • 1 large 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 large 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


  1. 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. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.

Can you freeze Brie and Prosciutto Tart?

Before topping with thyme, securely wrap and freeze cooled tart in foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.

Editor's Note: You may use an ungreased 9-in. round fluted tart pan with removable bottom instead of a 14x4-in. pan. Bake as directed.

Nutrition Facts

1 piece: 248 calories, 18g fat (8g saturated fat), 105mg cholesterol, 294mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 8g protein.