Sausage and Pecan Filled Tart
Ingredients
15
servings
- 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 butter
- 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
Step-by-Step Instructions
- In a medium skillet, sauté bacon and smoked sausage over medium high heat, stirring frequently until crisp, about 8-10 minutes. With slotted spoon, transfer to a paper towel and drain.
- Add onions to skillet and sauté until just tender, about 3-4 minutes, then 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 until cheese melts and filling is warmed through. Serve immediately.
Common Problems and Solutions
Q: Can I make these ahead of time?
A: Yes, assemble the filled tarts up to 4 hours ahead, cover and refrigerate. Bake just before serving for best texture.
Q: What if I can't find hot pepper cheese?
A: Use pepper jack cheese or sharp cheddar mixed with a pinch of cayenne pepper for similar flavor.
Tips and Techniques
Don’t overfill the shells or they’ll overflow during baking. The combination of sweet brown sugar with savory sausage is what makes these special, so don’t skip that ingredient.
Ingredient Substitutions
- mini filo shells: puff pastry cups or homemade beer puff shells
- smoked sausage: andouille sausage
- pecans: walnuts
Equipment Needed
- medium skillet
- small mixing bowls
- baking sheet
