Phyllo Tart With Gouda and Prosciutto

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR TART SHELL Butter a 10 inch pie plate and each phyllo sheet.
  • Place one sheet in pie dish with edges overlapping the plate.
  • Place additional layers on top, fanning out into a full circle.
  • Bring up the edges and"crinkle.
  • "Cover dish with foil and secure with either dry beans or pie weights Bake at 350 for 15 minutes.
  • Then remove the weight and the foil and bake for 5 more minutes.
  • FOR FILLING Saute onions and leeks in butter over medium heat, about 5 minutes.
  • Add fresh spinach and cook until wilted.
  • Add prosciutto and season with nutmeg, pepper, and salt.
  • Cook for about one minute more.
  • Remove from heat and let stand.
  • In a bowl, beat eggs with additional nutmeg, cream, and half and half.
  • In tart shell, spread onion and spinach mixture, sprinkle with cheese, then pour egg mixture over it all.
  • Cover loosely with foil and back one hour at 350.
  • Allow to cook for at least 15 minutes before serving.
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