Spinach Prosciutto Brie Tart
This elegant spinach prosciutto brie tart features a nutty pecan crust, creamy custard, savory prosciutto, sautéed shallots, and melty pockets of brie. It’s perfect for brunch, lunch, or as a light dinner paired with salad.
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.