Pear, Prosciutto and Truffled Brie Tart

Pear, Prosciutto and Truffled Brie Tart is a side dish that serves 4. One serving contains 538 calories, 8g of protein, and 43g of fat. For $1.18 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Lemons and Anchovies. 33 people were impressed by this recipe. A mixture of brie cheese, prosciutto, pear, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a rather bad spoonacular score of 37%. Similar recipes are Brie and Prosciutto Tart, Brie and Pear Tart, and Wild Mushroom & Truffled Brie.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

A couple ounces Brie cheese (I used brie with truffles)

Olive oil for brushing

½ pear, peeled, seeded and sliced thinly

2 - 3 slices prosciutto

1 sheet frozen puff pastry, thawed

Equipment:

baking sheet

aluminum foil

oven

Cooking instruction summary:

Preheat your oven to 375°FTrim about ½ inch from the edges of the puff pastry sheet and set back on top of the sheet to form a border. Trim the excess to fit. Press the edges slightly to bind together. Pierce the surface of the pastry sheet with a fork to prevent puffing while you pre-bake.Arrange the pastry sheet on a baking sheet (I lined mine with nonstick foil), brush very lightly with olive oil and bake for about 5 minutes, until it starts to color a little.Remove the pre-baked pastry from the oven and scatter the toppings, cheese first, then the prosciutto followed by the pears. Brush the top very lightly with olive oil just to aid in browning. Bake for about 20 minutes or until the edges are golden. The toppings should be a little golden, too.Cut in small squares; serve warm.

 

Step by step:


1. Preheat your oven to 375°FTrim about ½ inch from the edges of the puff pastry sheet and set back on top of the sheet to form a border. Trim the excess to fit. Press the edges slightly to bind together. Pierce the surface of the pastry sheet with a fork to prevent puffing while you pre-bake.Arrange the pastry sheet on a baking sheet (I lined mine with nonstick foil), brush very lightly with olive oil and bake for about 5 minutes, until it starts to color a little.

2. Remove the pre-baked pastry from the oven and scatter the toppings, cheese first, then the prosciutto followed by the pears.

3. Brush the top very lightly with olive oil just to aid in browning.

4. Bake for about 20 minutes or until the edges are golden. The toppings should be a little golden, too.

5. Cut in small squares; serve warm.


Nutrition Information:

Quickview
537k Calories
8g Protein
42g Total Fat
31g Carbs
4% Health Score
Limit These
Calories
537k
27%

Fat
42g
66%

  Saturated Fat
10g
68%

Carbohydrates
31g
10%

  Sugar
2g
3%

Cholesterol
16mg
6%

Sodium
268mg
12%

Get Enough Of These
Protein
8g
16%

Selenium
17µg
25%

Vitamin K
19µg
19%

Vitamin B1
0.27mg
18%

Vitamin E
2mg
16%

Manganese
0.31mg
16%

Vitamin B2
0.26mg
15%

Folate
58µg
15%

Vitamin B3
2mg
14%

Iron
1mg
10%

Phosphorus
71mg
7%

Fiber
1g
6%

Zinc
0.73mg
5%

Copper
0.09mg
5%

Vitamin B12
0.25µg
4%

Magnesium
14mg
4%

Calcium
34mg
3%

Vitamin B6
0.06mg
3%

Potassium
92mg
3%

Vitamin A
91IU
2%

Vitamin B5
0.13mg
1%

Vitamin C
0.96mg
1%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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