Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Bacon Tart with Pumpkin and Maple Recipe
Maple, bacon and pumpkin is a stellar flavour mixture. This Bacon Tart with Pumpkin is a brunch home favorite from a bistro referred to as Pinbone in Woollahra, Sydney. Utilizing retailer purchased puff pastry, this takes simply 10 minutes to arrange. I’d be comfortable to have this for breakfast, lunch or dinner!
Bacon Tart
After I attempt a dish at a restaurant that basically blows me away, I wish to attempt to discover the recipe afterwards so I could make it dwelling. Particularly this Maple, Bacon and Pumpkin Tart, which is simply served on Sundays. It’s so good, it ought to be loved 7 days every week!!
I wasn’t anticipating to search out it, and was absolutely ready to do my very own copy-cat model. However surprisingly I discovered the recipe on Gourmand Traveller Australia which occurs to be my favorite cooking journal.
“I’ve written up the recipe 2 methods: roasting the pumpkin (per the unique recipe) or microwaving it. I barely discover a distinction in style and it saves half-hour of cooking time!”
The unique recipe requires home made puff pastry. I’m sorry, however I don’t have the time or power to make my very own! So I changed the home made puff pastry with retailer purchased. In order that means this recipe will take you all of about 10 minutes to arrange as an alternative of 1 hour!
The opposite shortcut I generally do (however not at all times) is microwaving fairly than roasting the pumpkin. There is no such thing as a denying that roasting the pumpkin provides further flavour from the fantastic caramelisation you get. Nonetheless, as a result of bacon itself has such a robust flavour plus the tart is brushed with maple syrup, I discover that there’s little or no distinction. Barely noticeable. And there’s a 30 minute cooking time distinction (being the pumpkin roasting time). I’ve served it each methods and nobody has observed any distinction. 🙂 So I’ve written up the recipe each methods.
I actually love the flavour mixture of this tart! I’ve made it further indulgent by doubling up the puff pastry layer so it’s extra just like the home made puff pastry that you simply get at Pinbone restaurant.
So why not keep in for brunch this weekend? Free espresso refills and simply 10 minutes prep – and you may keep in your PJ’s!
Glad brunching!
Brunch Tarts
- Caramelized Pear and Blue Cheese Tart – this flavour combo is SO GOOD!
- Bacon, Egg and Mushroom Tart – all of your breakfast necessities, piled onto a puff pastry tart
- Quiche Lorraine – and Hash Brown Crust Quiche Lorraine!
- Italian Sausage Quiche
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
- 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.
- 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
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 🙂
Did You Make This Recipe?
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