Phyllo Tart With Gouda And Prosciutto

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 6 sheets frozen phyllo dough, defrosted
• 1/4 cup butter, melted,plus
• 2 teaspoons butter, melted
• 1/4 lb prosciutto, diced
• 1/4 cup onion, diced
• 1/4 cup leek, diced (optional)
• 1 cup fresh spinach
• 1/2 lb smoked gouda cheese, grated
• 6 eggs
• 1 1/4 cups heavy cream
• 1 1/4 cups half-and-half
• nutmeg
• salt
• pepper

Recipe

• 1 for tart shell butter a 10 inch pie plate and each phyllo sheet.
• 2 place one sheet in pie dish with edges overlapping the plate.
• 3 place additional layers on top, fanning out into a full circle.
• 4 bring up the edges and"crinkle.
• 5 "cover dish with foil and secure with either dry beans or pie weights bake at 350 for 15 minutes.
• 6 then remove the weight and the foil and bake for 5 more minutes.
• 7 for filling saute onions and leeks in butter over medium heat, about 5 minutes.
• 8 add fresh spinach and cook until wilted.
• 9 add prosciutto and season with nutmeg, pepper, and salt.
• 10 cook for about one minute more.
• 11 remove from heat and let stand.
• 12 in a bowl, beat eggs with additional nutmeg, cream, and half and half.
• 13 in tart shell, spread onion and spinach mixture, sprinkle with cheese, then pour egg mixture over it all.
• 14 cover loosely with foil and back one hour at 350.
• 15 allow to cook for at least 15 minutes before serving.