PHYLLO TART WITH GOUDA AND PROSCIUTTO

Phyllo Tart With Gouda and Prosciutto image

Provided by alijen

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

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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

Steps:

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.