Sausage and Pecan Filled Tart

  • Yield : 15
  • Servings : 15
  • Prep Time : 30m
  • Cook Time : 5m
  • Ready In : 35m
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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 – –

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


Step 1

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.

Step 2

Add onions to skillet and sauté until just tender, drain.

Step 3

In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each filo shell.

Step 4

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.

Step 5

Bake in preheated 350°F oven for 5-7 minutes. Serve immediately.


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Kaplan, Louisiana Louisiana
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