Sausage and Pecan Filled Tart2011-07-30
- Course: Appetizers
- Yield : 15
- Servings : 15
- Prep Time : 30m
- Cook Time : 5m
- Ready In : 35m
- Add to Recipe Box
A tart is defined an open pastry case containing a filling. This savory recipe is the perfect for tart filling. The recipe uses either a mini filo shell, puff pastry or your own ready to fill tart. A unique combination – the taste is mouthwatering and very appealing, good-tasting and savory:
This link will take you is a great make your tart ready to fill recipe – Beer Puffs for Dip Filling – http://goo.gl/3DAk9w –
Adapted from Pillsbury’s recipe.
- 3 slices diced bacon
- 1/4 cup small diced smoked sausage
- 2 tbsp minced onions
- 1 box mini filo shells or homemade mini shells
- 2 ounces softened cream cheese
- 1 tbsp softened butler
- 1 tsp light brown sugar
- 1/4 tsp fresh chopped thyme leaves or 1/2 tsp dried
- 3 tbsp finely chopped pecans
- 2 1/2 tbsp grated hot pepper cheese
- 2 1/2 tbsp finely chopped pecans
In a medium skillet, saute bacon and smoked sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain.
Add onions to skillet and sauté until just tender, drain.
In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each filo shell.
In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling. Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans.
Bake in preheated 350°F oven for 5-7 minutes. Serve immediately.