Prosciutto Spinach Tart – a delicious recipe with shaved, well, bottoms, Parmesan cheese, mayonnaise, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Tear prosciutto into small uneven pieces; set aside about 1/4 torn prosciutto for final garnish. Squeeze spinach in paper toweling, or against the side of a strainer to remove as much excess moisture as possible. In medium bowl stir together spinach, 3/4 of the prosciutto, artichoke, cheese, mayonnaise, sour cream, and garlic pepper.
2
Heat oven to 375 degrees F. Unroll dough into 4 rectangles. Place crosswise in ungreased 15 x 10 x 1-inch baking pan; press dough over bottom and 1 inch up sides of pan to form crust. Press perforations to seal so dough is one smooth sheet. Bake 12 minutes, until light golden brown. Remove from oven; spread prosciutto mixture evenly over crust, top with reserved pieces of prosciutto, arranging evenly over top. Bake for 8-10 minutes longer, until topping is thoroughly heated through. Cut tart into 1 1/2-inch squares to serve warm.
445
kcal
Calories
43
g
Fat
6
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 ounces prosciutto shaved, 9 ounces frozen chopped spinach thawed and drained well, 13 3/4 ounces artichoke bottoms drained and chopped, 3/4 cup Parmesan cheese grated, and more.
Yes, Prosciutto Spinach Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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