Bacon & Brussels Tart

This recipe was created by Oh, Bite It for The Paisley Farm Recipe Challenge.

Category Entrée
Prep 10 mins
Cook 30 mins
Ready-in 40 mins
Yields 4 servings


1 refrigerated pie crust
2 tbsp cream cheese, room temp.
1/2 cup cooked and chopped bacon
1/2 cup chopped onion
2 tbsp. brown sugar
2 tbsp. of the Brussels Sprouts juice from the jar
a sprinkling of Feta (optional)
a drizzle of balsamic vinegar (optional)
dash of salt & pepper
1 egg mixed with a splash of water, for egg wash


  1. Slice the bacon into 1/2″ pieces (OR skip this step and USE REAL BACON BITS), in a med pan, fry just until tender/crispy. Reserve the bacon grease (about 2 tbsp. of it in the pan) and move the bacon onto a paper towel, set aside.
  2. Now in the pan, add in the chopped onions and saute until tender. Add the bacon back into the pan, and mix in the brown sugar, and 2 tbsp. of the Dilled Brussels Sprouts juice. Mix it all together, remove from the heat and set aside.
  3. Now roll out the pie crust, pinch the edges, and gently smear on the cream cheese, add a dash of salt & pepper if you’d like.
  4. Slice the brussels sprouts in half, and top the cream cheese with as many of them as you prefer.
  5. Add the onion & bacon mixture evenly onto the tart.
  6. Brush the edges with the egg wash.
  7. Bake at 350 degrees for approx. 15-20 minutes, or until the crust is golden, and firm.
  8. Let cool for a few minutes, top with the Feta, and maybe a drizzle of balsamic vinegar then slice and serve. Enjoy!

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