Easy & Delicious Prosciutto, Brie and Spinach Tart

Whenever my family comes to visit, I always feel like I have to provide gourmet meals. This is ridiculous since they’d honestly be happy with a grilled cheese. But to me, cooking is how I show my love! I enjoy spending hours searching for the perfect recipe for them and trying to find the right meal to serve.

When my parents came for brunch this past weekend, I decided it would be the perfect time to break out my old tart pan. You know, the one that I bought 5 years ago in the hopes I’d become a master tart-maker, and never used? Yeah. That one. 

I wanted a recipe that would be savory and light, but would still provide the buttery-flakiness of a good crust. With the weather finally warming up, I felt inspired to try a Prosciutto-based tart to help provide the salty and savory taste I so desired, and pair it with the fresh taste of spinach, and the creaminess of brie. 

I was a bit nervous having never attempted tarts before, but this easy & straightforward recipe was delicious and definitely a crowd-pleaser. Paired with a simple side salad to break up the heaviness of the custard, the entire meal was a success!

If you are looking for a tasty brunch recipe, that will have your friends and family wanting more, this is it!

Prosciutto, Brie & Spinach Tart

Total Cooking Time: 65-70 mins + 45 mins for crust

Serves: 4-5

• ⅔ c Whole Milk
• 2 large eggs
• 2 c fresh, rinsed Spinach
• ½ tsp olive oil
• 2 shallots, thinly sliced
• 3-4 oz of Brie, thinly sliced
• 4 pieces of Prosciutto
• ½ tbs Red Pepper flakes
• ½ tbs Ground Nutmeg
• Salt + Pepper to taste
• 1 Savory Rosemary Tart Crust

Directions

1. Preheat oven to 350°F. Bake crust, using Savory Rosemary Tart recipe
2. Sauté shallots in olive oil until translucent, adding spinach. Cook until wilted
   • Remove spinach and shallots mixture from pan, and set aside to cool
3. Using same pan, fry Prosciutto until slightly crispy (this will continue to cook once placed in oven)
4. While Prosciutto is flying, whisk the milk, eggs, nutmeg, red pepper flakes, and S+P together
5. Once the crust is cooked, layer the cooled spinach on the bottom of the crust and top with egg mixture. Add the cooked Prosciutto and sliced brie to the top of the mixture, and place in the oven
6. Bake for 30-35 mins, or until egg mixture is set. Remove and serve immediately. Enjoy!