For the lovers and haters of this little green flavour-bomb

The ‘all-in’ Brussel sprout tart was inspired from a recipe in Delicious magazine.

Except I adapted it to include a couple of other ingredients which we pair up with Brussel sprouts at Christmas.

Bacon lardons aka ‘bacon makes everything better’.

And walnuts.

A classic combo.

But if you want just the veggie version then simply take out the anchovies and bacon.

PREP TIME: 10 mins
IDEAL FOR: family, Christmas, lovers of Brussel sprouts

The ‘all-in’ Brussel sprout tart


  • 320g ready-rolled puff pastry or other
  • 40g butter
  • 4 anchovy fillets, chopped (optional but good)
  • 300g brussels sprouts, trimmed and halved
  • 100g bacon lardons
  • a handful of walnuts, chopped
  • Grated zest and juice 1 lemon
  • 1 garlic clove, thinly sliced
  • 4 thyme sprigs, leaves picked
  • 2 tbsp light soft brown sugar
  • 1 tsp chilli flakes (optional)
  • 100g crème fraîche or sour cream
  • 2 medium free-range eggs
  • 30g parmesan or cheddar, grated


  1. Roll out your puff pastry and line a tin/tray, folding up the edges to create a border.
  2. In a frying pan, on medium heat, add the butter and once melted, add in the anchovies and cook for 2 mins until they melt into the butter.
  3. Now, add the bacon lardons, walnuts and sprouts and fry funtil the sprouts start to caramelise.
  4. Turn down the heat to low-medium and add the lemon zest and juice, garlic, thyme leaves, sugar and chilli flakes to the pan, and cook for a couple more minutes.
  5. Remove from the heat and set aside – NB: the sprouts don’t need to be fully cooked as they will cook more in the oven.
  6. In a bowl, whisk together the crème fraîche (or sour cream), eggs and the grated cheese, then season well with salt and pepper.
  7. Heat the oven to 180°C fan. Pour in half the egg mixture, top with the sprouts mix, then finish with the rest of the egg mixture.
  8. Cook for 25-30 mins until golden.
  9. Serve

Enjoy… (or not. lol)

The ‘all-in’ Brussel sprout tart

For the true lover of the mighty sprout, check out this sprout recipe.

Inspired by Delicious magazine