Bacon Tart with Pumpkin and Maple | Daily Dine

Bacon Tart with Pumpkin and Maple

Maple, bacon and pumpkin is a stellar flavour combination. This tart is from the menu of a popular bistro called Pinbone in Woollahra, Sydney. The original recipe required homemade puff pastry. I chose the easier path and made this with frozen puff pastry. In addition the original recipe calls for the pumpkin to be roasted and the caramelisation adds extra flavour. However, sometimes I just steam the pumpkin in the microwave because I find that the difference is barely noticeable due to the strong flavours coming from the bacon and maple syrup. Plus it is much more convenient because the pumpkin is prepared while the oven is preheating, so it is much faster (you save around 30 minutes of cooking time). So I have provided directions for both methods.

View original recipe on recipetineats.com

brunchtart

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 2

Nutritional Information

Calories:767 kcal

Carbohydrate:57.3 g

Cholesterol:86 mg

Fat:50.2 g

Dietary Fiber:6.5 g

Protein:24.1 g

Saturated Fat:18.8 g

Sodium:1362 mg

Sugar:24.8 g

Ingredients

1 sheet store bought frozen puff pastry (, thawed (25 cm x 25cm / 10" x 10"))

8 slices streaky bacon ((Note 1))

1 1/2 tbsp maple syrup ((Note 2))

Oil spray

7 oz / 200g butternut or Jap pumpkin (, peeled and roughly diced into 1.5cm/0.5" cubes)

1/2 tbsp olive oil ((only required if roasting the pumpkin))

1 tbsp butter

Salt and pepper

Instructions

Step 01
Preheat oven to 220C/425F.
Step 02
Spray a baking tray with olive oil (or grease with butter or oil)
Step 03
Cook Pumpkin either by roasting or microwaving it (see instructions below). Transfer to a large bowl (cools faster) and add butter plus a pinch of salt and pepper. Mash with a fork until the pumpkin is smooth and set aside.
Step 04
Cut puff pastry in half (Note 3). Place one piece on top of the other. Place the double layered pastry on the baking tray.
Step 05
Cover pastry with a sheet of baking (parchment) paper (not weighed down, just place it on top of the pastry). Bake for 15 minutes until it has puffed up a bit and it is a very light golden brown.
Step 06
While the pastry is pre-baking, trim the bacon so it is wider than the width of the tart by approximately 1.5cm / 1/2" (Note 4).
Step 07
Remove the pastry from the oven and discard baking paper.
Step 08
Working quickly, spread the pumpkin on the pastry, leaving a 1cm / 1/4" border.
Step 09
Place the bacon on the tart, overlapping each slice. The 8 slices should cover the whole tart.
Step 10
Place in the oven and bake for 20 minutes until deep golden.
Step 11
Remove from the oven and brush half the maple syrup on the bacon and the pastry border.
Step 12
Place the tart back in the oven for a further 7 to 10 minutes, until the bacon and pastry is a deep, dark golden brown. (Note 5)
Step 13
Remove from oven and brush with remaining maple syrup. Season with pepper if desired.
Step 14
Serve with a light side salad. This tart reheats well in the oven and keeps for 2 days in the fridge, but it is best served fresh out of the oven.
Step 15
Roasting: Toss pumpkin in olive oil and roast for 20 - 25 minutes until golden brown. Remove from oven, then proceed with recipe directions.
Step 16
Microwaving: Place pumpkin in a microwave proof bowl (or steamer) with a splash of water. Cover with lid or cling wrap (pierce with a fork a few times if using cling wrap) then microwave on high for 8 minutes. Drain water before use, then proceed with recipe directions.

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