Take the stick of butter from the refrigerator and put it in the freezer for 20 minutes prior to making your dough. When ready, slice the butter into tablespoon sizes (8 pieces) or smaller - I cut a stick of butter in half lengthwise then cut 8 pieces - making 16.

Add flour, salt and cold butter to a food processor and pulse until the butter pieces are small - like rice or slightly larger at most.

Have a few tablespoons of extra flour handy in case you need it. If it is very humid when making your dough you might need a bit of flour - this should not be a dry dough, but shouldn't be exceptionally sticky either. Put the dough on a surface - a bench or large cutting board - make a well in the middle and add the egg yolk and water. Use a fork to break the yolk and begin mixing in a little flour at a time.

Preheat the oven to 350ºF.

Dock the dough: using a fork, poke holes on the bottom and a few on the sides so the crust can let air in while it bakes. Line the dough with plastic wrap, add pie weights or dried beans to fill the shell (almost all the way) and fold the plastic inward over the beans/weights and make sure the plastic wrap is inside the crust.

You will want to keep all ingredients separate so you can add them in proportions you desire.

For the spinach, heat a skillet on medium heat and add about 2 teaspoon of oil. When hot, add spinach and turn, flip and stir quickly for about 20 seconds until the spinach is wilted. Remove to paper towels to drain off most of the oil. Then chop the spinach into small pieces.

In the same pan, add the prosciutto slices for about 15 seconds each, just enough to turn the fat from bright white to opaque. Thinly slice/chop the prosciutto as well.

Chop the basil and shallots into small pieces, and crumble the goat cheese.