This Spinach, Prosciutto & Brie Tart is a show-stopping brunch or lunch option that blends creamy custard, caramelized shallots, melty brie, and crispy prosciutto—all nestled into a pecan-studded buttery crust.
It’s rich, flavorful, and perfect for any occasion where you want to impress.
Why You’ll Love This Recipe
Buttery pecan crust adds a delicious nutty twist
Filled with brie, caramelized shallots, and crispy prosciutto
Beautiful centerpiece for brunches, showers, or holidays
Make-ahead friendly and freezer-friendly
What You’ll Need (Ingredient Highlights)
Flour + Toasted Pecans – The crust’s base for texture and flavor.
Butter + Dijon Mustard – For richness and depth in the dough.
Shallots + Spinach – Savory and slightly sweet veggie layers.
Prosciutto + Brie – Salty and creamy indulgence.
Eggs + Whole Milk – Creates the creamy custard filling.
Spices & Thyme – Adds complexity and freshness.
Pro Tips Before You Start
Chill the dough for at least 1 hour to prevent shrinking.
Blind-bake your crust fully before adding filling.
Sauté shallots slowly for rich caramelized flavor.
Use room temp brie for easier slicing and even melting.
How to Make Spinach, Prosciutto & Brie Tart
Step 1: Make the Crust
In a food processor, pulse together flour, pecans, sugar, and diced cold butter until crumbly.
Add the egg yolk and Dijon; pulse until the dough starts to clump.
Form into a disc, wrap, and chill for 1 hour.
Step 2: Roll & Bake
Preheat oven to 350°F. Roll dough between plastic wrap and fit into a tart pan.
Line with parchment and add pie weights.
Blind bake 15–20 mins until golden and crisp. Remove weights and cool.
Step 3: Sauté the Veggies
Heat olive oil in a skillet over medium-high.
Sauté shallots until golden, then add spinach and cook until wilted.
Remove and cool. Sauté prosciutto briefly until crisp.
Step 4: Make the Custard
In a measuring cup, whisk together eggs, milk, salt, pepper, nutmeg, and red pepper flakes.
Step 5: Assemble & Bake
Add spinach and shallots to crust, pour egg mixture over.
Top with prosciutto and pieces of brie. Bake at 350°F for 30–35 minutes until set and golden.
Sprinkle with thyme.
What to Serve It With
Arugula salad with lemon vinaigrette
Roasted potatoes or fruit salad
Sparkling wine or mimosas
Variations & Substitutions
Swap prosciutto for cooked bacon or sautéed mushrooms
Try goat cheese or gruyere instead of brie
Add sun-dried tomatoes or roasted red peppers
Storage & Reheating Tips
Fridge: Store in airtight container up to 4 days
Freezer: Freeze slices individually for 1–2 months
Reheat: Warm in oven at 300°F for 10–15 minutes
FAQs
Can I make this tart crust gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Can I make it ahead of time?
Definitely—bake the crust and filling the night before, then reheat to serve.
Is it better warm or cold?
It’s delicious both ways, but best slightly warm.
Can I use milk alternatives?
Yes, whole milk works best, but unsweetened oat or almond milk can be used.
Do I need a tart pan?
A pie pan works fine, though a tart pan gives clean edges.
Can I leave out the pecans?
You can omit or replace with walnuts or skip entirely for a plain crust.
Final Thoughts
This Spinach, Prosciutto & Brie Tart is elegance in every slice—rich, savory, and beautifully balanced.
Whether for brunch, lunch, or dinner, it’s a recipe that always wows. Make it once, and it’ll be in your rotation for good.
Spinach Prosciutto Brie Tart
Ingredients
For the Crust:
- 1½ cups all-purpose flour
- ½ cup toasted pecans finely chopped
- 2 tsp sugar
- 8 Tbsp cold salted butter diced
- 1 egg yolk
- 1 tsp Dijon mustard
For the Filling:
- 1 Tbsp olive oil
- 3 shallots thinly sliced
- A few handfuls spinach washed & dried
- 4 slices prosciutto
- 3 eggs
- ⅔ cup whole milk
- ¼ tsp pink salt
- Pinch each of black pepper nutmeg, and red pepper flakes
- 4 oz brie cheese broken into pieces
- Fresh thyme sprigs
Instructions
- Pulse crust ingredients, form dough, chill 1 hr.
- Roll, blind bake at 350°F for 15–20 mins.
- Sauté shallots and spinach, crisp prosciutto.
- Whisk eggs, milk, and seasonings.
- Layer filling, pour custard, top with prosciutto and brie.
- See full steps with tips & photos → https://mischacrossing.com/spinach-prosciutto-brie-tart/
Notes
- Pecan Crust Tip: Finely chop toasted pecans for best texture—too coarse and the dough won’t hold.
- Make-Ahead: Crust can be made and refrigerated up to 2 days in advance.
- Cheese Swap: Camembert or goat cheese can be used in place of brie for a different flavor profile.
- Spinach Option: Baby kale or arugula also works if you’re out of spinach.
