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“Hot Brown in a crust...a Kentucky staple...great brunch food from Southern Living.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12" circle. Fit piecrust into a 10" deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust and bake 8 minutes more. Cool completely on baking sheet on a wire rack.
  2. Reduce oven temperature to 350 degrees.
  3. Layer turkey and next 3 ingredients in tart shell on baking sheet.
  4. Whisk together half-and-half and next 3 ingredients; pour over turkey.
  5. Bake at 350 for 30-40 minutes.
  6. Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange on top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.

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