Prep. Time: 30 minutes + cooling
Baking Time: 30 minutes
Servings: 12
Ingredients:
• ½ cup finely chopped pecans
• 1½ cups all-purpose flour
• 2 teaspoons sugar
• ½ 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 Eggland's Best Eggs
• ⅔ cup 2% milk
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ⅛ teaspoon ground nutmeg
• ⅛teaspoon crushed red pepper flakes
• 4 ounces Brie cheese, rind removed and cubed
• ¼ teaspoon minced fresh thyme
Method:
- 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 14-in. x 4-in. fluted tart pan with removable bottom. Bake at 350°F (176.7˚C) for 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 for 30 – 35 minutes or until a knife inserted near the center comes out clean. Sprinkle with thyme. Serve warm. Yield: 12 servings.
Editor's Note: You may use an ungreased 9-in. round fluted tart pan with removable bottom instead of a 14-in. x 4-in. pan. Bake as directed.
http://www.tasteofhome.com/recipes/brie-and-prosciutto-tart