It all started with a pinning group. For those who are not food bloggers, a pinning group is a behind the scenes thing we do to help promote each other’s recipes. We pin each other’s lovely photos and posts to Pinterest. There are themes and one of them recently was brunch. I realized I was lacking in brunch recipes. So off I went to find something make. I ended up making this Prosciutto Goat Cheese Tart.
There were a lot of turns in the road to this recipe. My first inkling was an omelette. Well, actually it was something to do with eggs. Then I realized omelettes are not exactly great for brunch. You spend all the time in the kitchen making individual ones and miss out on the fun. Next idea was a breakfast casserole of some sort. However I wasn’t feeling it so I put that idea aside for another time.
Waffles and pancakes were an option. Then I thought it was a similar situation as with an omelette. It’s because freshly made waffles or pancakes for a crowd means continually manning a waffle iron or griddle. So the road led to quiche and veered off to a savory tart. Yes! That was it. Only thing left was to pick the flavors. Prosciutto and goat cheese with underlying shallots and spinach won out.
Prosciutto Goat Cheese Tart has a crumbly, nutty crust. It is one quickly made in a food processor. It has sweet pecans in it along with a hint of savory mustard. The crust is rather thick. Next time I’ll probably only use two-thirds of the dough. Or it could be the right amount for a larger or round tart pan. I used a rectangular one (14 X 4 inches).
The tart filling is basically a quiche. I think the only real difference between this tart and a quiche is what kind of pan you make it in. A quiche pan is deeper. This filling has softened shallots and wilted baby spinach on the bottom. Eggs and cream mixed with nutmeg and pepper flakes are poured in the crust. Then crispy bits of prosciutto and goat cheese crumbles are sprinkled on top. It bakes until set and fills the kitchen with a wonderful aroma. You will be ready to dig in when it comes out of the oven. Let it sit for a few minutes though.
What do you like to have or serve for brunch? I like both something sweet and savory. Bread and either bacon or sausage are great to have in the spread. You also need beverages too. Some options are Oatmeal Chocolate Chip Muffins, Hatch Chile Corn Quiche, and Pear Butter Sparklers. What’s up next? A fun and tasty twist on a campfire treat. You’ll just have to wait and see. Stay tuned…
Prosciutto Goat Cheese Tart
For the crust:
- 1/2 cup finely chopped pecans
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 cup cold unsalted butter cut into small cubes
- 1 egg yolk
- 1 tablespoon water plus 1 teaspoon if needed
- 1 teaspoon Dijon mustard
For the filling:
- 2 tablespoons olive oil divided
- 2 shallots thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 clove garlic minced.
- 3 ounces fresh baby spinach
- 4 thin slices prosciutto
- 3 eggs
- 1/2 cup half-and-half
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper flakes
- 3 ounces goat cheese crumbles
For the crust:
Preheat oven to 350°F.
Process pecans, flour, and sugar in a food processor until blended. Add butter and pulse until mixture appears as coarse crumbs.
Which together yolk, 1 tablespoon water, and mustard in a small bowl. Pour into flour mixture while processing and continue to process until dough forms a ball. Add 1 teaspoon of water if dough does not come together into a ball.
Press dough into the bottom and up the sides of an ungreased 14- X 4- inch tart pan.
Bake dough until crust is lightly browned, about 20 minutes. Cool crust on a wire rack.
Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots, salt, and pepper and sauté until shallots are softened and opaque. Add garlic and cook for 1 minute.
Add spinach to the skillet and toss until wilted. Transfer mixture to a plate to cool.
Heat remaining tablespoon oil in the same skillet. Cook prosciutto until slightly crisp. Transfer to a paper towel lined plate to drain and cool. Cut prosciutto into pieces.
Whisk eggs, half-and-half, nutmeg, and red pepper flakes in a large bowl.
Spread shallot/spinach mixture in the tart crust. Pour egg mixture in tart crust. Sprinkle chopped prosciutto and goat cheese on top.
Bake for 30 to 35 minutes, until center is set (knife inserted in center comes out clean). Serve warm or at room temperature.
Prosciutto Goat Cheese Tart has a nutty, crumbly crust and a quiche-like filling with spinach and shallots. Serve it for brunch or a light meal.
Recipe adapted from Brie and Prosciutto Tart on the Taste Of Home website.