Brie and Prosciutto Tart

Preparation: 30 minutes
Oven: 30 minutes

Ingredients

-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

Filling

-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

Preparation

Preheat your oven to 350 degrees. In a food processor, process the pecans until they are finely chopped. Then, add the flour and sugar; cover and
pulse until the whole is blended. Add the butter; cover and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk,
water and mustard. While processing, gradually add the egg yolk mixture until the dough forms a ball.

Press onto the bottom and up the sides of an ungreased 14×4 in. fluted tart pan with removable bottom. Bake for 18 to 22 minutes or until lightly browned.
Cool on a wire rack.

In a large skillet, sauté the shallots in oil until tender. Add the spinach and cook for 1 to minutes longer or until wilted. Remove from the heat
and set aside to cool.

In the same skillet, cook the prosciutto over medium heat until slightly crisp. Set over paper towels to drain. In a large bowl., whisk the eggs,
milk and seasonings. Spoon the spinach mixture into the crust and pour the eggs mixture atop. Top the whole with the prosciutto and cheese.

Bake for 30 to 35 minutes or until a knife inserted in the center of the dish comes out clean. Finally, sprinkle with thyme. Serve warm.

Freezing option: Before toping with the thyme, securely wrap and freeze the cooled tart in plastic wrap and foil. To use, partially thaw
in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat your oven to 350 degrees. Unwrap the quiche, reheat in oven until
heated through and a thermometer inserted in the center of the dish reads 165 degrees. Finally, sprinkle with thyme.

Note: You may use an ungreased 9-in. round fluted tart pan with removable bottom instead of a 14×4-in. pan. Bake as directed.

Original recipe from
https://www.tasteofhome.com/recipes/brie-and-prosciutto-tart/