By:Nagi
51 Comments
Maple, bacon and pumpkin is a stellar flavour combination. This Bacon Tart with Pumpkin is a brunch house favourite from a bistro called Pinbone in Woollahra, Sydney. Using store bought puff pastry, this takes just 10 minutes to prepare. I’d be happy to have this for breakfast, lunch or dinner!
Bacon Tart
When I try a dish at a restaurant that really blows me away, Ilike to try to find the recipe afterwards so I can make it home. Especially this Maple, Bacon and Pumpkin Tart, which is only served on Sundays. It’s so good, it should be enjoyed 7 days a week!!
I wasn’t expecting to find it, and was fully prepared to do my own copy-cat version. But surprisingly I found the recipe on Gourmet Traveller Australia which happens to be my favourite cooking magazine.
“I’ve written up the recipe 2 ways: roasting the pumpkin (per the original recipe) or microwaving it. I barely notice a difference in taste andit saves 30 minutes of cooking time!”
The original recipe calls for homemade puff pastry. I’m sorry, but I don’t have the time or energy to make my own! So I replaced the homemade puff pastry with store bought. So that way this recipe will take you all of about 10 minutes to prepare instead of1 hour!
The other shortcut I sometimes do (but not always) is microwaving rather than roasting the pumpkin.There is no denying that roasting the pumpkin adds extra flavour fromthe wonderful caramelisation you get. However, because bacon itself has such a strong flavour plus the tart is brushed with maple syrup, I find that there is very little difference. Barely noticeable. Andthere is a 30 minute cooking time difference (being the pumpkin roasting time). I’ve served it both ways and no one has noticed any difference. 🙂 So I’ve written up the recipe both ways.
I really love the flavour combination of this tart! I’ve made it extra indulgent by doubling up the puff pastry layerso it is more like the homemade puff pastry that you get at Pinbone restaurant.
So why not stay in for brunch this weekend? Free coffee refills and just 10 minutes prep – and you can stay in your PJ’s!
Happy brunching!– Nagi
Brunch Tarts
Caramelized Pear and Blue Cheese Tart– this flavour combo is SO GOOD!
Bacon, Egg and Mushroom Tart– all your breakfast essentials, piled onto a puff pastry tart
Quiche Lorraine– andHash Brown Crust Quiche Lorraine!
Italian Sausage Quiche
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Bacon Tart with Pumpkin and Maple
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 40 minutes mins
Total: 50 minutes mins
Brunch, Meal, Tart
5 from 12 votes
Servings2
Tap or hover to scale
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.
Ingredients
Tart
- 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
Pumpkin
- 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
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.
Recipe Notes:
1. In the US, streaky bacon is the most common bacon available. In Australia, middle bacon is the most common which consists of the eye (the oval part, sold as "shortcut bacon") and the streaky bacon part (the "tail" which has "streaks" of fat through it). Nowadays you can buy streaky bacon from Woolworths and other major supermarkets (either in the deli or refrigerator section). Otherwise, use Middle Bacon and cut the eye off so you just use the streaky bacon part.
2. I like using maple syrup because the woody sweet flavours goes so well with bacon. But if you do not have maple syrup then you can substitute with honey. Heat the honey slightly in the microwave to make it thinner so it is easy to brush on.
3. To cut the pastry in half, use a large knife and press down once. Do not drag it along the pastry to cut because then the pastry won't puff as much along that edge.
4. The bacon shrinks during cooking which is why it needs to be cut slightly wider than the tart. So when it comes out of the oven, it just about covers the pumpkin.
5. A key tip for baking with puff pastry (especially when you have a double layer of puff pastry) is to bake it until it is a very dark golden brown otherwise you run the risk of having a gummy almost uncooked layer in the middle of the pastry.
6.Not the healthiest breakfast in the world.....but it's worth it! Have a salad for lunch 🙂
Nutrition Information:
Serving: 339gCalories: 767cal (38%)Carbohydrates: 57.3g (19%)Protein: 24.1g (48%)Fat: 50.2g (77%)Saturated Fat: 18.8g (118%)Cholesterol: 86mg (29%)Sodium: 1362mg (59%)Potassium: 787mg (22%)Fiber: 6.5g (27%)Sugar: 24.8g (28%)Vitamin A: 31500IU (630%)Vitamin C: 11.6mg (14%)Calcium: 90mg (9%)Iron: 5mg (28%)
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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51 Comments
Heather says
This was so easy to make and tasty as looks greatReply
- Amy Morgan says
This was good! I think if we make again I will turn the oven down after putting on the bacon. My pastry burned by the time the bacon finished, we still enjoyed it burnt 😂Reply
- Iveta Scott says
Made this tart. It turned out perfect at the first attempt. I loved it and my husband simply went wild for it! Started looking at me with even deeper loving eyes. Amazing recipe and very unique.Reply
- Nagi says
I love hearing this Iveta!
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- Mari says
Nagi, please help me understand about the puff pastry blind baking – in the recipe, it says to bake until a very light golden brown.
But in the notes, it says to bake to a very dark golden brown.
I would love to know as I am plagued by soggy bases!
Thanks in advance Nagi!Reply
- Nagi says
Hi Mari, when you blind bake you want it light brown, but to finish in the second bake, you want it deep golden – N x
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- Elizabeth says
Hello Nagi
It’s Thanksgiving in Canada this coming weekend and this recipe is so Maple Leaf 🍁
May I ask if you’ve ever substituted canned pumpkin?? I do promise I’ll use real Canadian bacon and syrup!!Elizabeth
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- Nagi says
Hi Elizabeth! this will be fine with canned pumpkin 🙂 Just slather it on! N x
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- Sharlene says
Hi I dont know if I missed reading it, but what size tart tin fo you use? I am definately trying this.
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- Nagi says
Hi Charlene! No tin required, just a baking tray! 🙂
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- Valerie says
Do you cook the bacon before putting it on the tart? Thanks
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- Valerie Torfin-Price says
Thx…. I’m making it next weekend for a group of friends on our RV trip, can’t wait to try it!.
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- Nagi says
Hi Valerie! Nope, just place it on raw 🙂
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Nagi, this is a beautiful tart and I’m drooling just looking at it. I love that it’s a simple recipe (YES store bought puff pastry, that stuff is way too much work to home-make). I’m looking forward to trying this soon. Pinned!Reply
- Nagi | RecipeTin says
Thanks so much Sarah! I’m so glad this appeals to you! 🙂
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- Lizzy (Good Things) says
Nagi, this is just gorgeous, really lovely! Credit to you. One of my favourite things is to dine at cafes and restaurants and then recreate the recipe at home from scratch. Love your work.Reply
- Nagi | RecipeTin says
Thanks Lizzy!! I need to pop back over to your blog and see what copy-cat dishes you have done!
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- Helen @ Scrummy Lane says
Nagi, I am envisaging myself sitting there in my pjs this weekend, coffee in hand, scoffing my way through this beautiful tart! I love these kinds of puff pastry creations – they always seem so impressive for relatively little effort. I will definitely be microwaving my pumpkin when I make this!
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- Nagi | RecipeTin says
I totally agree with you!! Impressiveness for minimal effort is always a winner in my books 🙂
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I guess bacon really does go with anything. This tart looks so good, I really want to try it now to taste the flavor combo.Reply
- Nagi | RecipeTin says
I know, right?? I wonder what it wouldn’t go with??
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- Kathleen | HapaNom says
OMG, Nagi! It’s morning here and I’m so freakin’ hungry!!!! I never met a puff pastry I didn’t like, canned or otherwise. And when it’s morning and you’re starving for some great food – I’m all for getting things done quickly! (I definitely have that, ‘get in my belly!’ Austin Powers moment). Love the flavor combinations too – sweet and savory is the best!!!Reply
- Nagi | RecipeTin says
Thanks Kathleen!! I’m with you. A bit of puff pastry with pretty much anything on it or under it and I love it!!
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wow this is right up my alley. i would not be able to leave even the smallest piece behind. Naturally I love bacon but add pumpkin and it is irresistable.
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- Nagi | RecipeTin says
Thanks Tania! I’m totally classless, I even pick up all the little crumbs of pastry!
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- Maggie says
The bacon looks perfectly cooked and so delicious on the pastry! Really love the photo, pinned them both! 🙂
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- Nagi | RecipeTin says
Thanks Maggie!! I do love this tart, it is so SO good!
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wow..your pictures are amazing…i want to sink my teeth right into that tart! yum!
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- Nagi | RecipeTin says
Thanks Susan!! I want to sink my teeth into this tart right now too!!
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- John@Kitchen Riffs says
I always use frozen puff pastry too. So much easier. This is a terrific dish — loads of flavor, and is just gorgeous. Thanks so much.
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- Nagi | RecipeTin says
Thank you for validating my laziness John!! I can’t imagine ever making my own puff pastry 🙂
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Whoa this is stunning! Even for an egg or other based tart, I love the look of that bacon draped across the top. Gorgeous as usual, Nagi!Reply
- Nagi | RecipeTin says
Thanks Marissa!! I have to say, I really love this tart! Love copying fancy restaurants! 🙂
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- Dahn says
What a great combination, I will have to do this. I love your site and you take amazing photos.
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- Nagi | RecipeTin says
Hi Dahn! Thank you for so much for your lovely comment! Hope you do try this – love to know what you think!
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Mmmm,, such a great combination.
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- Nagi | RecipeTin says
Thanks Rachel! It really is a great flavour combination. I don’t take credit – all goes to Pinbone! 🙂
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My gosh…this tart looks amazing. I’m drooling over here…Reply
- Nagi | RecipeTin says
Thanks Annie! I drool too just looking at the photo… 🙂
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