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Shredded sprout and bacon tart recipe

Shredded sprout and bacon tart recipe

8 ratings

Leftover sprouts? Save them from going to waste with this easy bacon tart that's perfect for your Boxing Day buffet. Use ready-made pastry to save time, and load up with a creamy garlic and thyme topping, smoky bacon and shredded sprouts for a crowd-pleasing dish. Sprinkle with walnuts and bake until golden before enjoying hot or cold. See method

  • Serves 6
  • 15 mins to prepare and 25 mins to cook
  • 337 calories / serving


  • 375g pack lighter ready-rolled puff pastry
  • 75g 50% less fat crème fraîche
  • 1 garlic clove, crushed
  • 10g fresh thyme, leaves picked
  • 180g pack peeled baby sprouts, shredded
  • 100g Tesco Finest bacon lardons
  • 1 tbsp milk
  • 20g chopped walnut pieces

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    8g 38%
  • Sugars

    4g 4%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 34.9g Protein 9.8g Fibre 3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C, and put a baking sheet inside to heat up. Unroll the pastry, keeping it on the paper, and score a 1cm border with a knife.
  2. Mix the crème fraîche, garlic and most of the thyme with some seasoning, then spread to cover the pastry, keeping inside the border.
  3. Scatter over the sprouts and bacon lardons, leaving the border clear. Lightly brush the border with the milk. Transfer the tart (still on the paper) to the hot baking sheet and cook for 25 mins or until the sprouts are tender and lightly golden and the pastry is puffed and deep golden. Scatter over the walnuts for the last 3 mins of cooking. Leave to cool for a few mins, then scatter with the remaining thyme and a little black pepper.

See more Brussels sprouts recipes

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