Pecan Crust Spinach Brie Tart

A visual delight, the tart filling sits atop a toasted pecan crust.  The subtle pecan flavor in the crust is delicious and a crust recipe that I will use again.
Baked in a rectangle tart pan, the Pecan Crust Spinach Brie Tart cuts into attractive rectangles, or triangles–your choice.  The fluted edge of the tart pan offers guidelines for cutting.
ready for the oven; fresh thyme shared by My Friend V tops the spinach brie tart
tart cooling in the afternoon sunlight
Pecan Crust Spinach Brie Tart
(recipe adapted from here)
Tart Crust:
1 1/2 c all purpose flour
1/2 c toasted pecans, finely chopped
2 t sugar
8T cold butter, cut into small pieces
1 egg yolk
1 t Dijon mustard
1T water, approximately (add just enough to bring the tart shell together)
Tart Crust:
(This recipe makes a very soft dough.  There will be dough left over if using a 4 1/2″ x 13 3/4″ tart pan with removable bottom.)
  1. Process flour, toasted pecans, and sugar in food processor
  2. Add butter and pulse to cut butter into flour mixture.
  3. Add egg yolk and mustard; add water if needed
  4. Remove dough from food processor; press together in plastic wrap and refrigerate for an hour
  5. Press dough into tart pan; line with parchment and fill with weights
  6. Bake at 350 degrees for 20 minutes
  7. Remove parchment paper and weights; return tart shell to oven and bake 5 to 10 minutes until browned
  8. Sit aside to cool
Tart Filling:
3 slices bacon, fried until crisp
3 small green onions, chopped
5 oz bag fresh spinach
3 eggs
2/3 c whole milk
1/4 t salt
pinch of black pepper
pinch of nutmeg
pinch of red pepper flakes
4 oz brie cheese, cut into small pieces
fresh thyme

Tart Filling:

  1. Preheat oven to 350 degrees
  2. Fry bacon in pan; remove from pan and drain on paper towel to cool; chop into small pieces when cooled
  3. Add chopped green onions to bacon grease and cook 2 or 3 minutes
  4. Add fresh spinach to bacon grease/green onions; cook until wilted which should only take a couple of minutes
  5. Drain spinach/onion to remove excess moisture (I use a ricer to squeeze out excess liquid)
  6. Chop spinach well before spreading on top of the baked, cooled tart crust.
  7. Add bacon
  8. Mix all other tart filling ingredients in small bowl.  Slowly pour over spinach/onion/bacon.
  9. Top with brie cheese
  10. Add a few sprigs of thyme
  11. Bake 30 – 35 minutes until filling is set.  Let cool a few minutes, cut and enjoy.