Our dainty, tea-size tartlet version of a Kentucky Hot Brown, a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, incorporates the delicious hallmarks of the signature dish—bacon, turkey, and tomatoes—while presenting it in a perfectly petite phyllo cup package suitable for a Derby-style afternoon tea. Pictured with our Crème Fraîche Derby Deviled Eggs and Fancy Benedictine Canapés.
Kentucky Hot Brown Tartlets
Makes 15
Ingredients
- 2 teaspoons unsalted butter
- 1 tablespoon all-purpose flour
- ¼ cup whole milk
- ¼ cup heavy whipping cream
- ½ teaspoon Worcestershire sauce
- 2 tablespoons grated Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup crumbled cooked bacon (approximately 4 slices)
- ¼ cup finely chopped smoked turkey slices
- 15 frozen phyllo cups
- Garnish: finely diced tomato
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a small saucepan, melt butter over medium heat. Whisk in flour until smooth and combined. While whisking continuously, slowly add milk, cream, and Worcestershire sauce. Cook until sauce thickens. Gradually stir in both cheeses, salt, and pepper until cheeses melt and sauce is smooth. Remove from heat.
- In a medium heatproof bowl, stir together bacon, turkey, and sauce until well combined.
- Place phyllo shells on prepared baking sheet. Fill each cup with sauce mixture, approximately 1 heaping teaspoon each.
- Bake until phyllo cups are golden brown, 8 to 10 minutes. Let cool slightly. Serve warm.
- Garnish with diced tomato, if desired.
