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, I like 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 and it 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 of 1 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 from the 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. And there 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 layer so 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
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Bacon Tart with Pumpkin and Maple
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:
Nutrition Information:
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 😂
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.
I love hearing this Iveta!
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!
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
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
Hi Elizabeth! this will be fine with canned pumpkin 🙂 Just slather it on! N x
Hi I dont know if I missed reading it, but what size tart tin fo you use? I am definately trying this.
Hi Charlene! No tin required, just a baking tray! 🙂
Do you cook the bacon before putting it on the tart? Thanks
Thx…. I’m making it next weekend for a group of friends on our RV trip, can’t wait to try it!.
Hi Valerie! Nope, just place it on raw 🙂
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!
Thanks so much Sarah! I’m so glad this appeals to you! 🙂
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.
Thanks Lizzy!! I need to pop back over to your blog and see what copy-cat dishes you have done!
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!
I totally agree with you!! Impressiveness for minimal effort is always a winner in my books 🙂
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.
I know, right?? I wonder what it wouldn’t go with??
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!!!
Thanks Kathleen!! I’m with you. A bit of puff pastry with pretty much anything on it or under it and I love it!!
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.
Thanks Tania! I’m totally classless, I even pick up all the little crumbs of pastry!
The bacon looks perfectly cooked and so delicious on the pastry! Really love the photo, pinned them both! 🙂
Thanks Maggie!! I do love this tart, it is so SO good!
wow..your pictures are amazing…i want to sink my teeth right into that tart! yum!
Thanks Susan!! I want to sink my teeth into this tart right now too!!
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.
Thank you for validating my laziness John!! I can’t imagine ever making my own puff pastry 🙂
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!
Thanks Marissa!! I have to say, I really love this tart! Love copying fancy restaurants! 🙂
What a great combination, I will have to do this. I love your site and you take amazing photos.
Hi Dahn! Thank you for so much for your lovely comment! Hope you do try this – love to know what you think!
Mmmm,, such a great combination.
Thanks Rachel! It really is a great flavour combination. I don’t take credit – all goes to Pinbone! 🙂
My gosh…this tart looks amazing. I’m drooling over here…
Thanks Annie! I drool too just looking at the photo… 🙂
I hear you Nagi, store-bought Puff pastry rules! especially this time of the year – they are everywhere and affordable. This combination is something I would never have dreamt up. Fabulous!
SO glad to hear you agree on the frozen puff pastry front Imma!! I was absolutely sure you would make your own 😉