Monday, 17 September 2018
Pear, Proscuitto and Brie Tart
This is so easy and and quick to make at the last minute, providing you have the ingredients on hand!
The quality of phyllo dough varies hugely from one brand to another. It’s particularly important here to get a good-quality phyllo as there is so much of it. The phyllo is acting as a casing and adding the extra crispness you get from blind baking, like a cross between a crostata and a quiche. The combination of the pear, brie and prosciutto is is complex and delicious....especially with wine.
I recently made two for appetizer and wine hour before dinner at the beach in Oregon....they were a huge hit with family!
Pear, Prosciutto and Brie Tart
6 sheets of phyllo dough
1/3 fresh pear, peeled, seeded and diced
2 slices of thinly sliced prosciutto
1-2 ounces Brie cheese
Preheat oven to 375 F degrees
Prepare your baking sheet with silpat or parchment paper.
Layer 6 sheets of phyllo, brushing with butter between each sheet. I made a square with each sheet by folding it back about 5-6 inches. I put the folded end on opposing sides with each layer. When done, I cut the corners off to make a circle.
Scatter the toppings on top of the phyllo, leaving about 2 inches all the way around so you can fold over. I put the brie first then the pear and finished with the prosciutto, but you can do it however you want.
Fold the edges of the phyllo all around and brush with butter.
Bake for about 15-20 minutes or until the edges are golden. The toppings should be melted a a bit golden.
Cut into wedges with a pizza cutter and serve warm.....YUM!
Part of my large family recently met up on the Oregon coast for some family fun! Our daughter Laura prompted this photo on the deck of the home we rented for a long weekend! After several tries, with the sun not quite right....we got it!