Bacon Tart with Pumpkin and Maple
User Reviews
5
Bacon Tart with Pumpkin and Maple
Description
The tart begins by preparing mashed butternut pumpkin, cooked until tender, then mashed with butter, salt, and pepper. A sheet of puff pastry is folded and pre-baked to develop a golden, crisp crust. Maple syrup is brushed onto thick streaky bacon slices trimmed slightly wider than the tart to accommodate shrinkage during cooking. The mashed pumpkin is spread inside the pastry border, then bacon slices are layered on top overlapping slightly, creating a textured, richly flavored topping.
Baked at a high temperature, the puff pastry develops a dark golden brown color which ensures a fully cooked, flaky base beneath the moist pumpkin and bacon layers. The maple syrup adds a woody sweetness that complements the savory bacon. This tart works well as an appetizer or a flavorful lunch served with a simple salad.
The notes explain regional differences in bacon types and provide guidance on cutting the pastry and handling the bacon to match the cooking and presentation needs. Substituting honey for maple syrup is possible if needed, and baking until dark golden avoids an undercooked pastry center.
Ingredients
Tart
- 1 puff pastry thawed (25 cm x 25cm / 10" x 10", sheet, store bought, frozen
- 8 lices streaky bacon (Note 1)
- 1 1/2 tbsp maple syrup (Note 2)
- cooking spray
Pumpkin
- 7 oz / 200g butternut pumpkin peeled and roughly diced into 1.5cm/0.5" cubes, or Jap pumpkin
- 1/2 tbsp olive oil (only required if roasting the pumpkin)
- 1 tbsp butter
- salt
- black pepper
Instructions
- Preheat oven to 220C/425F.
- Spray a baking tray with olive oil (or grease with butter or oil)
- 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.
- Cut puff pastry in half (Note 3). Place one piece on top of the other. Place the double layered pastry on the baking tray.
- 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.
- 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).
- Remove the pastry from the oven and discard baking paper.
- Working quickly, spread the pumpkin on the pastry, leaving a 1cm / 1/4" border.
- Place the bacon on the tart, overlapping each slice. The 8 slices should cover the whole tart.
- Place in the oven and bake for 20 minutes until deep golden.
- Remove from the oven and brush half the maple syrup on the bacon and the pastry border.
- 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)
- Remove from oven and brush with remaining maple syrup. Season with pepper if desired.
- 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.
Cooking the Pumpkin
- Roasting: Toss pumpkin in olive oil and roast for 20 - 25 minutes until golden brown. Remove from oven, then proceed with recipe directions.
- 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.
Notes
- In the US, streaky bacon is commonly available; in Australia, use the streaky portion of middle bacon if needed.
- Maple syrup can be substituted with warmed honey for a similar sweetness and ease of brushing.
- Press down with a knife to lightly cut the puff pastry without dragging, preserving its ability to puff.
- Bake the puff pastry to a dark golden brown to avoid gummy, undercooked layers especially when using a double layer.
- Trim bacon slightly wider than the tart to compensate for shrinkage during cooking, ensuring coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Serving | 339g | |
| Calories | 767cal | 38% |
| Carbohydrates | 57.3g | 19% |
| Protein | 24.1g | 48% |
| Fat | 50.2g | 77% |
| Saturated Fat | 18.8g | 94% |
| Cholesterol | 86mg | 29% |
| Sodium | 1362mg | 57% |
| Potassium | 787mg | 17% |
| Fiber | 6.5g | 26% |
| Sugar | 24.8g | 50% |
| Vitamin A | 31500IU | 630% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 90mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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