All the flavors you love from a cheese board, baked together on a buttery, nutty tart. Topped with prosciutto. For. The. Win.
Ingredients
For the tart crust (if using store-bought pie crust, skip these ingredients):
1 egg yolk
2 T very cold water
1 t vanilla
1.25 c flour
2 T toasted, ground pecans {optional}
1⁄3 cup sugar
.25 t kosher salt
1 stick cold unsalted butter, cut into cubes
For the topping:
2 c French bread, cut into 1-inch cubes (you can leave the crust on)
1 apple, peeled and cut into .5-inch cubes
.5 c dates, pitted and chopped (you can just carefully chop around the pits)
3 T butter, melted
2 T Sauvignon Blanc, Pinot Grigio, or white table wine {serve the rest with the completed tart}
2 t fresh thyme leaves
1 jar fig jam (about 7 ounces)
8 oz brie, sliced into 8 thin pieces
6 pieces of prosciutto, torn or cut with a kitchen shears into bite-sized pieces
Instructions
Make the tart crust (if using store-bought pie crust, skip these steps, and prepare the pie crust according to package instructions):
In a small bowl, stir together the egg yolk, water, and vanilla; set aside.
If using a stand mixer, fit it with the flat beater. Add the flour, ground pecans, sugar, and salt to the mixer bowl and mix until combined. Add the cold, cubed butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg yolk mixture and beat just until the dough comes together.
If mixing by hand, in a large bowl, stir together the flour, ground pecans, sugar, and salt. Using two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg yolk mixture and mix with a fork just until the dough pulls together.
Pick up the dough with your hands and work in a little flour if it's very sticky. Flatten it as much as possible with your hands and transfer it to a 10" tart pan lined with parchment paper. Push the dough into the corners using your fingers.
Place the tart pan on a cookie sheet, then place in the freezer for 15 minutes. {And start prepping the topping!}
Heat the oven to 350.
Place a piece of parchment paper over the frozen crust, and top with pie weights or dried beans.
When the oven is heated, bake the frozen crust topped with weights for 12-15 minutes (leave it on the cookie sheet).
Remove from the oven, and remove the paper and weights.
Return the tart to the oven without the paper and weights for 5-7 minutes.
Let the baked tart cool a bit. Leave the oven on.
Add the toppings:
In a large bowl, mix the apple, dates, butter, wine, and thyme, until the ingredients are evenly distributed. Set aside for a moment.
Stir the fig jam in the jar with a flat knife until it's loosened up. Top the tart with about half of the jar, or enough to make a thin layer of jam, leaving some in the jar. Spread the jam around the tart crust with the knife. Leave a little exposed crust around the edge like you would for a pizza.
Top the tart with the bread mixture and spread it around evenly.
Top the bread mixture with the brie slices. I like to lay two pieces down cross-wise, and then add another two pieces to divide the tart into quarters. Repeat until the brie is all on the tart.
Add a little water to the jam jar and stir well (or mix a few tablespoons of jam with 1-2 T of water in a small bowl.
Using a pastry knife or your fingers, "glaze" the brie and bread mixture.
Bake for 20-25 minutes, until the brie gets all melty and all components of the tart are heated through.
Remove the tart from the oven, and top with bites of prosciutto.
Sit back and accept compliments from guests.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2016/12/18/prosciutto-and-brie-cheese-board-tart/