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“The Hot Brown is a classic that was first served at the Brown Hotel in Louisville, Ky. While popular all year long in KY, it is a favourite during Derby celebrations and festivites. While this recipe is not the original version, it is an adaptation of that recipe from another hotel in KY. This makes a lovely brunch dish or a great main dish served with a salad. Prep time does NOT include approximate chill/fridge time of 1 1/2 hours.”
1hr 20mins

Ingredients Nutrition


  1. To make the crust: Mix together the flour and salt. Cut in the butter and shortening until coarse crumbs form. Sprinkle in water while mixing lightly. Form the dough into a ball and chill about 1 1/2 hours before rolling out. Refrigerate until ready to use.
  2. To make the tart: Preheat oven to 400 degrees. Line a 9-inch tart pan with pastry dough. Bake for 5 to 10 minutes or until crust is done but not brown.
  3. Beat the eggs and mix with half-and-half, salt and pepper. Set aside.
  4. Place the chopped turkey breast on the tart crust and top with cheddar cheese.
  5. Pour the egg mixture over the cheese and add tomatoes.
  6. Top with Parmesan cheese and bacon.
  7. Bake for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake an additional 30 minutes or until a knife inserted in the middle comes out clean. The top should be brown and crusty.
  8. Remove the tart from the oven and cool before slicing into 8 pieces and serving.

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