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Shredded sprout and bacon tart recipe

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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

Ingredients

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
1410kj
337kcal 17%
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

Method

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.
Mix the crème fraîche, garlic and most of the thyme with some seasoning, then spread to cover the pastry, keeping inside the border.
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.

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