Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.



Leek and Prosciutto Tart with Warm Apple Cider for Fall Brunch

Yay! I made it! You wondering what? Well, I have been planning this brunch for the past three weekends and something or other just kept pushing it on to the back burner. This weekend, I finally decided to tell my Google calender whoz boss! I put my foot down, cleaned out all the scribbles in my schedule and got down to the baking....

Now, you wonder, why all this fuss to get this done. After all, brunch is my favorite meal of the weekend especially because it has such a leisurely note to it! Well... the thing is, Meeta of What's for Lunch Honey is hosting a Brunch today and I don't want to be late for it. It isn't polite, is it?; to RSVP yes and then show up after the party! Very very not acceptable in my hostessing and guesting book....

Anyway, I do get like that when I have to host or cook something by a deadline. I frazzle about and worry till the table is all set and ready. Even then, I can think of just a few more garnishes and little stuff that would make it better and more so... The never ending quest for perfection, ain't it?! :)

Anyway, I have made the typical brunches / breakfasts at home; pancakes and bacon, over easy eggs with Mornay Sauce, Eggs on Toast with Fruit Sauce and more. I love brunching at home. It is my favorite meal, as I said, but I do not particularly relish standing in a line for hours to get it (as inevitably happens at any decent brunch place in the city on a weekend.. New Yorkers' discretionary patience just amazes me sometimes :)))..

This time, I wanted to make something different but still brunch-y. I wanted to play with eggs, cheese, ham and fresh fruit, all typical brunch items for me.

So I thought, why not bake? And, ofcourse, quiche immediately popped into my head. That's a bit more lunch-like for me and quite heavy. So I went with a lighter tart and to bring in that bacon/ham angle, I chose the delicate and flavorful prosciutto paired with mild leeks and goat cheese. And the fruit; well, it's Fall and you guessed it.. Apples!! I made fresh warm spiced apple cider with a hint of citrus...

So, that is the lovely brunch I plan to take to Meeta's - Leek & Prosciutto Tart with Arugula Salad and Warm Apple Cider....

Let's toast!

Leek & Prosciutto Tart
(makes 2 six inch individual tarts or 1 9inch tart)

1 butter crust (Recipe here)
4 oz goat cheese, room temperature
2 T sour cream
2 eggs, room temperature
1 small leeks, sliced fine
1/4 lb prosciutto
1 tsp Worcestershire sauce
1 tsp pimento sauce or other hot sauce
salt and pepper to taste

Chop the prosciutto into squares, reserving a slice or two for garnish. Cream goat cheese and sour cream together to get a smooth, creamy mixture (this is why, it is important to bring the cheese to room temperature). Add the eggs one at the time and whisk to incorporate fully. Add the rest of the ingredients and mix well.

If you are making individual tarts, cut the tart crust accordingly. Blind bake for 10-12 minutes at 400 degrees. Cool the tarts a little, so the eggs don't scramble. Fill and bake at 350 degrees for 25 minutes until cooked and the center is set.

Rest for a few minutes till cool enough to handle. Serve the tarts, garnished with the reserved prosciutto and a few leek rings..

For the salad, I dressed the arugula simply with balsamic vinegar, salt and pepper and topped with toasted pignolis.

Fresh Spiced Apple Cider

4 Macintosh apples, cored, peeled, diced
1 tsp lemon juice
2 slices of lemon
1 tsp sugar
2 cups water
1 stick cinnamon
5 cloves
1 star anise
2 cloves cardamom

Puree the apples with the lemon juice to as fine a consistency as you can. Add a little water if needed to get the blades working. In a sauce pan, add the apple puree with the rest of the ingredients and bring to a boil. Simmer for 10 minutes with lid on. Cool for a few minutes and let the flavors steep. To serve, strain the cider through a fine sieve. Garnish with a slice of lemon or some mint.


  1. YUM YUM YUM! Can I please have a tart? I want some prosciutto and I want it now! I have wanted to be a part of Meeta's monthly mingle for a while but I can't live up to the deadlines and commitments. The daring bakers is something I can barely manage

  2. Totally agree - brunch is my favourite meal as well - nothing beats a great brunch during weekends... unless of course it is brunch with your gorgeous prosciutto and leek tart!

  3. @The purple foodie: Ya I know.. time management with all this is tricky.. hence the rushing :))

    @Trissa: Aww.. you are too kind! :)

  4. I love brunch too! Your tart looks perfect for brunch!

  5. These are the prettiest brunch tarts ever! And they sound so delightful!

  6. the tart looks delish!! n its a nice take on ham and eggs (one of my favs)!!!

  7. This is fantastic Ash! Love the flavors. So glad you are making it to the brunch! It's going to be a lot of fun!

  8. I love brunch too. The quiche looks delicious.

  9. What is not to like about brunch? Your tart looks wonderful and the spiced cider has some unusual spices from what I'm use to- I like it!

  10. That's a very lovely brunch. I love the tart...they look so pretty and delicious. Love the Apple Cider drink too. Thanks for sharing.

  11. I like what went into making this decadent tart!!

  12. That sounds fantastic fora cold winters night!

  13. I'm a sucker for anything served in tart form. Add goat cheese and prosciutto to that, and I'm sold!

  14. I think that brunch is one of the meals that I really hesitate hosting simply because I would really like to have an elegant brunch and time management for such a meal would have to be spot-on. I see you did beautifully! Such an inspired dish! I LOVE apple cider and these tarts are very intriguing!

  15. I get super anxious about blog events as well! It takes me forever to decide what to make. I love this savory tart. It looks so delicious. Glad you made it to the party on time!


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