Brussels sprout, chestnut and bacon tart
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Brussels sprout, chestnut and bacon tart
All the best bits of the Christmas table encased in rich buttery pastry – a perfect way to use up leftover ingredients for a tasty lunch or grazing table
Serves: 8-10
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
501Kcal
Fat
33gr
Saturates
19gr
Carbs
34gr
Sugars
3gr
Fibre
3gr
Protein
14gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pastry
- 300g plain flour
- 1 tsp flaky sea salt
- 175g chilled butter, cubed
- 1 egg, separated
For the filling
- 1⁄2 tbsp olive oil
- 100g bacon lardons or chopped streaky bacon
- 125g Brussels sprouts, shredded
- 75g cooked chestnuts, roughly chopped
- 3 large eggs
- 200ml whole milk
- 200ml single cream
- 1 tbsp chopped rosemary
- 60g Stilton
Step by step
Get ahead
Follow step 7 in the recipe for freezing and reheating.
- Put the plain flour in a food processor with the salt and cubed butter. Pulse until you have breadcrumbs then add the egg yolk and 2 tablespoons of ice-cold water. Blitz again until the mixture comes together into a ball. Remove from the processor and pat into a disc. Wrap and chill for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Roll the pastry out on a floured surface, line a deep 23cm loose-based tart tin and trim the edges. Prick the base; place in the freezer for around 10-15 minutes.
- Line the tart case with crumpled baking paper and fill with baking beans. Bake for 20 minutes, then remove the baking paper and beans. Brush with the reserved egg white (lightly beaten) to create a seal and help to keep the pastry crisp then cook for another 5-10 minutes, or until completely dry and lightly golden. Reduce the oven temperature to 180°C, fan 160°C, gas 4.
- Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 4-5 minutes, or until starting to crisp. Add the shredded sprouts and cook for a further 2 minutes until just wilted. Stir through the cooked chestnuts and set aside.
- In a large bowl whisk the eggs, milk, cream and rosemary together. Season with a little salt and a good grinding of pepper.
- Place the tart on a baking tray and fill the case with the bacon and sprout mixture. Crumble over the Stilton and then carefully pour in the egg mixture. Transfer to the oven and bake for 45-50 minutes, or until the filling has set but still has a bit of a wobble to it.
- Remove from the oven and cool. Freeze in the tin; once solid, unmould from the tart tin, wrap well and store in the freezer for up to 3 months.
- To serve, preheat the oven to 180°C, fan 160°C, gas 4. Place the frozen tart on a baking tray and cover with foil. Heat in the oven for 50-60 minutes, or until piping hot throughout.
