Step-by-Step Guide to a Delicious Spinach, Prosciutto & Brie Tart 2025
Brunch is more than a meal—it’s an experience. It’s a celebration of flavors, textures, and moments shared with friends and family. Among all the dishes that can grace a brunch table, a Spinach, Prosciutto & Brie Tart stands out as both elegant and comforting. The golden, buttery crust studded with pecans offers a nutty crunch; the creamy brie melts perfectly over tender spinach and caramelized shallots; while the crisp prosciutto provides a salty, savory finish.
This tart is a perfect balance of flavor and sophistication, suitable for holidays, showers, or even a luxurious weekend breakfast. In this guide, we’ll cover everything: from ingredient selection, preparation tips, and step-by-step instructions, to variations, serving suggestions, and FAQs.
Why This Tart Is Irresistible
1. A Flavor Symphony
This tart combines salty, sweet, creamy, and savory notes in each bite. Caramelized shallots add a subtle sweetness, which perfectly balances the richness of brie and the savory punch of prosciutto.
2. Elegant Presentation
A beautifully baked tart can be the centerpiece of any table. Its golden edges, glossy melted cheese, and scattered thyme leaves make it visually stunning.
3. Make-Ahead Friendly
Both the crust and filling can be prepared in advance. The tart can be stored in the refrigerator or even frozen, making it ideal for stress-free entertaining.
4. Customizable
From gluten-free crusts to cheese alternatives like Gruyère or goat cheese, the recipe can be adapted for various dietary needs or flavor preferences.
Ingredients You’ll Need
For the Pecan Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup finely toasted pecans
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, diced
- 1 large egg yolk
- 1 teaspoon Dijon mustard
For the Filling:
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- 4 cups fresh spinach, roughly chopped
- 4 ounces prosciutto, thinly sliced
- 8 ounces brie, rind removed and sliced
- 4 large eggs
- 1 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, for garnish
Step-by-Step Instructions
Step 1: Make the Crust
- Combine flour, toasted pecans, sugar, and salt in a food processor. Pulse until mixed.
- Add diced cold butter and pulse until the mixture resembles coarse crumbs.
- Incorporate the egg yolk and Dijon mustard; pulse until the dough begins to clump.
- Form the dough into a disc, wrap it in plastic, and chill for at least 1 hour.
Tip: Chilling prevents shrinkage and ensures a flaky crust.
Step 2: Blind-Bake the Crust
- Preheat the oven to 350°F (175°C).
- Roll the dough between plastic wrap to fit a 9-inch tart pan with a removable bottom.
- Line the crust with parchment paper and fill with pie weights.
- Bake 15–20 minutes until lightly golden, then remove weights and bake another 5 minutes. Allow to cool.
Tip: Blind baking ensures a crisp crust that doesn’t become soggy with the custard.
Step 3: Prepare the Vegetables
- Heat olive oil over medium heat.
- Sauté shallots slowly until caramelized, about 10 minutes.
- Add spinach and cook until wilted, 2–3 minutes. Remove from heat and cool.
Tip: Slowly caramelizing shallots enhances sweetness and depth of flavor.
Step 4: Cook the Prosciutto
- In a skillet, cook prosciutto for 2–3 minutes until slightly crisp.
- Drain on paper towels.
Step 5: Make the Custard
- Whisk eggs, milk, nutmeg, red pepper flakes, salt, and pepper until smooth.
Step 6: Assemble the Tart
- Spread spinach and caramelized shallots evenly in the crust.
- Pour custard over the vegetables.
- Arrange brie slices and prosciutto on top.
- Bake 30–35 minutes at 350°F (175°C) until custard is set and top is golden.
- Sprinkle with fresh thyme.
Tip: A gently jiggling center indicates perfectly set custard.
Tips for Perfect Tart Every Time
- Room Temperature Ingredients: Bring eggs and milk to room temperature for even baking.
- Prevent Soggy Crust: Brush crust with egg wash before filling.
- Uniform Veggies: Chop spinach evenly for consistent texture.
- Cheese Choice: Brie melts beautifully, but Gruyère or goat cheese work well.
- Extra Flavor: Add sun-dried tomatoes, roasted red peppers, or caramelized garlic.
Variations and Substitutions
- Gluten-Free Crust: Use a 1:1 gluten-free flour blend.
- Vegetarian: Replace prosciutto with sautéed mushrooms or roasted red peppers.
- Cheese Alternatives: Gruyère, fontina, or goat cheese instead of brie.
- Spices: Add fresh herbs like tarragon or oregano for new flavor layers.
- Nut-Free: Replace pecans with sunflower seeds or omit entirely.
Serving Suggestions
- Pair with a fresh arugula salad tossed with lemon vinaigrette.
- Serve alongside roasted potatoes or a fresh fruit salad.
- Enjoy with sparkling wine, mimosas, or iced tea.
- For a light lunch, slice into quarters with a side of mixed greens.
Make-Ahead, Storage & Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Slice and freeze individually for 1–2 months.
- Reheat: Warm in a 300°F oven for 10–15 minutes.
- Tip: Cover loosely with foil to prevent the crust from over-browning.
Common Questions & Troubleshooting
Can I make the tart ahead of time?
Yes! Prepare the crust and filling in advance. Bake just before serving.
Can I use milk alternatives?
Unsweetened oat or almond milk can work, but whole milk gives the creamiest texture.
Why did my custard not set?
Ensure eggs are properly whisked, oven temperature is accurate, and do not overfill the crust.
Can I leave out pecans?
Yes. Replace with walnuts or skip entirely. Texture will be slightly less nutty but still delicious.
Is it better served warm or cold?
Slightly warm is ideal for creamy texture, but it can also be served chilled.
Plating & Presentation Ideas
- Slice tart into wedges and serve on a wooden board for rustic charm.
- Garnish with fresh thyme sprigs or microgreens.
- Drizzle lightly with balsamic reduction for added elegance.
- Pair with colorful salads for visual contrast.
Nutrition Insight (Optional)
- Calories: ~350 per slice (depending on cheese and prosciutto).
- Protein: 14g
- Fat: 25g (mostly from butter, brie, and pecans)
- Carbs: 18g
This tart is rich, so a small slice paired with fresh salad can create a balanced brunch plate.
Why This Recipe Stands Out
Unlike standard brunch recipes, this tart combines:
- Complexity and Simplicity: Sophisticated flavors without being intimidating.
- Texture Contrast: Crispy crust, creamy custard, tender spinach, and crisp prosciutto.
- Versatility: Adaptable to dietary preferences or ingredient availability.
- Visual Impact: A stunning dish that doubles as centerpiece.
Making this tart once will likely make it a staple in your brunch repertoire.
Final Thoughts
The Spinach, Prosciutto & Brie Tart is the epitome of elegant comfort food. It embodies layers of flavor, textures, and aromas that delight every sense. Whether you’re hosting friends, celebrating a special occasion, or enjoying a weekend treat, this tart will impress and satisfy every guest.
Take your time with each step, use high-quality ingredients, and don’t hesitate to add your personal flair. From the flaky pecan crust to the melty brie and crisp prosciutto, every slice is a celebration of culinary artistry.
