Phyllo Tart with Gouda and Prosciutto
Cook Time: 1 hour 15 minutes
Prep Time: 20 minutes
Total Time: 1 hour 35 minutes
Description: A delightful combination of creamy Gouda, savory prosciutto, and vibrant spinach enveloped in flaky phyllo dough, this tart is perfect for celebrations or any special gathering. A recipe I discovered on a card at my local supermarket, it has become a cherished favorite at my dinner parties.
Recipe Category: One Dish Meal
Keywords: Spinach, Cheese, Greens, Vegetable, European, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | sheets phyllo dough |
| 1/4 cup | butter, melted |
| 2 | tablespoons butter |
| 1/4 cup | prosciutto, diced |
| 1/4 cup | onion, finely chopped |
| 1/4 cup | leek, finely chopped |
| 1 | cup fresh spinach |
| 1/2 cup | smoked Gouda cheese, shredded |
| 6 | large eggs |
| 1 1/4 cup | heavy cream |
| 1 1/4 cup | half-and-half |
| 1/4 tsp | nutmeg |
| to taste | salt |
| to taste | pepper |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 584.5 |
| Total Fat | 49.6 g |
| Saturated Fat | 29.2 g |
| Cholesterol | 364.9 mg |
| Sodium | 578.5 mg |
| Carbohydrates | 15.6 g |
| Fiber | 0.6 g |
| Sugar | 1.7 g |
| Protein | 19.9 g |
Instructions
-
Prepare the Tart Shell
Begin by preheating your oven to 350°F (175°C). Butter a 10-inch pie plate thoroughly. Take each sheet of phyllo dough, brushing it lightly with melted butter as you go. Place the first sheet in the pie dish, allowing the edges to overlap the sides. Continue layering additional sheets in a circular fashion, fanning them out to ensure full coverage of the dish. -
Crimp and Bake the Shell
Once all the sheets are in place, gently crinkle the edges for a decorative finish. Cover the dish with foil and weigh it down using dry beans or pie weights. Bake for 15 minutes, then carefully remove the foil and weights, allowing the crust to bake for an additional 5 minutes until lightly golden. -
Prepare the Filling
In a skillet, melt the remaining butter over medium heat and sauté the chopped onions and leeks for about 5 minutes, or until they become translucent. Add the fresh spinach and cook until wilted, about 2 minutes. Stir in the diced prosciutto and season with nutmeg, salt, and pepper, cooking for an additional minute. Remove from heat and let it cool slightly. -
Combine the Egg Mixture
In a mixing bowl, beat the eggs together with the remaining nutmeg, heavy cream, and half-and-half until well combined. -
Assemble the Tart
In the baked tart shell, evenly spread the onion and spinach mixture, followed by a generous sprinkle of smoked Gouda cheese. Pour the egg mixture over the top, ensuring everything is well distributed. -
Final Bake
Cover the tart loosely with foil and bake in the preheated oven for 1 hour. Once done, allow it to cool for at least 15 minutes before slicing and serving.
This Phyllo Tart with Gouda and Prosciutto is sure to impress at any gathering, combining rich flavors and a delicate texture in every bite. Enjoy!
