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Turkey, Bacon and Brie Tart

The perfect way to use leftover turkey or chicken to make a tasty tart
Cook Time 30 minutes
Servings 6
Calories 502kcal
Author Janice Pattie


  • 1 quantity of shortcrust pastry baked blind in a flan tin.
  • 1 small onion finely chopped
  • 100 g streaky bacon chopped
  • 250 g cooked turkey
  • 250 ml double cream
  • 3 large eggs
  • 100 g ripe Brie
  • 25 g Parmesan grated
  • 1/2 lemon zest
  • salt & freshly ground pepper


  • Heat the oven to 170C
  • Gently saute the onion in a little butter, add the bacon pieces and cook until golden, leave to cool.
  • Spread the onion and bacon in the base of the flan, chop the turkey into generously sized pieces and scatter over the onion and bacon.
  • Break off pieces of Brie and distribute evenly across the flan base.
  • Whisk the eggs, add the cream, lemon zest, seasoning and grated Parmesan, pour into the flan case.
  • Bake for 25-30 minutes until the filling is golden brown and just set in the centre. Remove from the oven and allow to cool for about 10 minutes before serving.


This is a very rich tart and only needs a green vegetable or salad to make a meal.


Calories: 502kcal | Carbohydrates: 18g | Protein: 22g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 203mg | Sodium: 535mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 6.4mg | Calcium: 139mg | Iron: 1.7mg