Prosciutto Brie Tart

I have so missed cooking as I haven’t been doing much of it lately. Life was weird for the past few months but I am back with a vengeance and the kitchen is my happy place. I came across this Prosciutto Brie Tart on Pinterest and my first thought was “OMG how yumm!” My second thought was “Merp. Too fancy for me.”

Here’s the thing. Just because something looks fancy and feels fancy doesn’t mean it has to be complicated. Fancy doesn’t have to mean “too much work.” It also doesn’t have to mean “expensive.” Sure, prosciutto isn’t the cheapest of deli meats but you really don’t need much. I only used about 80 grams worth.

When I looked at the actual recipe, I was very pleased to see how easy it was to make and that the ingredients weren’t at all intimidating. Fun fact: This was my first time cooking with puff pastry. I’m a big fan. It was the easiest thing to work with. Even easier than crescent roll dough because it’s not sticky.

But don’t get it twisted. I LIVE for crescent roll EVERYTHING. If I had it my way, everything I ate would be wrapped in crescent roll. Mmmmm.

Okay Amanda, focus!

This recipe is SERIOUSLY so easy to make and I can’t even tell you how good it is. The recipe calls for two of these flatbreads and if you’re making this for any more than two people, I recommend you do the same. Trust me. Your guests won’t be able to get enough. You don’t want them leaving sad because they didn’t get enough of this goodness, now do you?

I didn’t think so.

Okay let’s get into this prosciutto amazingness!


How I strayed from the recipe

Well, it’s not peach season so my grocery store didn’t have any. I improvised with cantaloupe. Weird, I know. BUT GOOD! SO good. I used thin slices and didn’t bake the cantaloupe. I added it once the tart came out of the oven. This was a phenomenal flavor combo that wasn’t a compromise at all. Just an alternative.

What would I do differently next time?

I would love to try it with peaches. I’m sure that’s amazing too!


When it comes to baking time, pay less attention to the recipe and more on your puff pastry instructions. Mine wasn’t nice and golden until 4-5 minutes after the recipe’s recommended baking time.

Is this recipe making it in to my recipe binder? Oh yea. Front and center.

Dude approved? I can’t say. He wasn’t around for this masterpiece. More for me!

You can find the recipe by the original creator, Cooks with Cocktails, here.

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