If you are looking to impress with a dish that combines the cozy sweetness of pumpkin with the smoky savoriness of bacon, the Bacon Tart with Pumpkin and Maple Recipe is your new best friend. This tart brings together a beautiful golden puff pastry crust filled with creamy mashed pumpkin and topped with perfectly caramelized bacon glazed with rich maple syrup. It’s a comforting, dinner-party worthy dish that feels both rustic and elegant, with every bite delivering a sweet, salty, and buttery dance on your palate.
Ingredients You’ll Need
To create this sensational Bacon Tart with Pumpkin and Maple Recipe, you only need a handful of straightforward ingredients, each carefully chosen to add a unique layer of flavor and texture. The balance is simple but essential; from the flaky puff pastry base to the tender roasted pumpkin and the sweet, sticky bacon topping, every element shines through.
- Frozen puff pastry sheet: A convenient and buttery base that puffs up to create a flaky crust.
- Streaky bacon slices: Provides a smoky, crispy contrast that pairs perfectly with sweet elements.
- Maple syrup: Adds a natural sweetness and glossy finish to the bacon and pastry.
- Butternut or Japanese pumpkin: The star ingredient, mashed smooth for a creamy filling.
- Olive oil: Used to roast the pumpkin, enhancing its natural sweetness and tenderness.
- Butter: Stirred into the mashed pumpkin for extra richness.
- Salt and pepper: To season and bring out the flavors.
- Oil spray: For preparing the baking tray to prevent sticking.
How to Make Bacon Tart with Pumpkin and Maple Recipe
Step 1: Preheat and prepare your base
Start by heating your oven to 220°C (425°F). This high heat is key to getting that beautiful puff and golden color in the pastry. Meanwhile, prepare your baking tray by spraying it lightly with oil or greasing it to ensure the tart won’t stick as it cooks.
Step 2: Cook and mash the pumpkin
Whether you roast your pumpkin cubes in the oven until tender or choose the quicker microwave method, the goal is soft, mashed pumpkin that’s bursting with flavor. Once cooked, transfer the pumpkin to a large bowl (this helps it cool faster). Add butter, salt, and pepper, then mash until velvety smooth—this is the luscious filling that makes this tart unforgettable.
Step 3: Prepare the puff pastry
Cut your thawed puff pastry sheet in half and stack the two pieces to create a sturdier base. Place this double-layered pastry onto your prepared baking tray and cover with baking parchment—not weighted down—then bake for 15 minutes. This step partially cooks the pastry, allowing it to puff without sogginess later on.
Step 4: Trim and arrange the bacon
While the pastry pre-bakes, make sure your bacon slices are trimmed so they stick out half a centimeter beyond the pastry edges. This ensures full coverage and a balanced bite of bacon in every slice of the tart.
Step 5: Assemble the tart
Once the pastry has taken on a light golden puff, remove the parchment and quickly spread the mashed pumpkin over the surface, leaving a border of 1 cm clear. Then carefully layer your bacon slices on top, overlapping to cover the entire tart consistently.
Step 6: Bake and glaze
Place the assembled tart back into the oven and bake for 20 minutes until the bacon is deep golden and starting to crisp. Remove it then and brush half the maple syrup over the bacon and pastry edges. Returning it to the oven for another 7–10 minutes enhances the caramelization, deepening flavor and color beautifully.
Step 7: Final glaze and serving readiness
Take the tart out once more and brush on the remaining maple syrup for a glossy finish. Add freshly ground pepper if you like a little extra seasoning before serving. This tart is at its absolute best warm from the oven.
How to Serve Bacon Tart with Pumpkin and Maple Recipe
Garnishes
A sprinkle of fresh thyme or rosemary complements the autumnal flavors gorgeously, adding a fragrant herbal touch that contrasts the sweetness and saltiness. You could also add a scattering of toasted pumpkin seeds for a delightful crunch.
Side Dishes
Serving this tart alongside a crisp, green salad with a light vinaigrette brings a refreshing balance. Roasted root vegetables or a simple apple and walnut salad pair beautifully too, enhancing the fall-inspired profile of the tart.
Creative Ways to Present
Cut the tart into rectangles for elegant finger food at gatherings, or serve individual slices on rustic wooden boards for a cozy, homey vibe. For a crowd-pleaser, accompany it with small bowls of maple mustard or chili jam for dipping—a tasty way to elevate this already irresistible Bacon Tart with Pumpkin and Maple Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in foil or cling film and store in the refrigerator. The tart will keep well for up to two days without losing much of its crispness or flavor.
Freezing
You can freeze the fully baked tart wrapped securely in plastic wrap and foil. When frozen, it will maintain good quality for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To bring back the tart’s flaky, crispy perfection after storage, reheat it in an oven preheated to 180°C (350°F) for about 10 to 15 minutes. Avoid microwaving if you want to preserve that wonderful pastry texture.
FAQs
Can I use a different type of pumpkin or squash?
Absolutely! Butternut and Japanese pumpkins are ideal for their sweetness and texture, but other winter squashes like kabocha or acorn squash can work well too, just adjust cooking time to achieve soft mash.
Is streaky bacon essential for this recipe?
Streaky bacon is preferred because of its higher fat content, which crisps up nicely and adds richness. However, you can use back bacon or pancetta if you like, though the texture and flavor might be slightly different.
Can I make the filling ahead of time?
Yes, you can prepare and mash the pumpkin filling a day ahead and keep it refrigerated. Bring it to room temperature before spreading onto the pastry to ensure even cooking.
What’s the best way to prevent the pastry from becoming soggy?
Pre-baking the pastry with parchment paper helps create a barrier, and leaving a clear border around the filling limits moisture seepage. Using a double layer of puff pastry also adds sturdiness.
Can this tart be made vegetarian?
Definitely! Simply omit the bacon and brush the pastry border with maple syrup only. Consider adding sautéed mushrooms or caramelized onions for extra umami flavor to complement the pumpkin filling.
Final Thoughts
I can’t recommend the Bacon Tart with Pumpkin and Maple Recipe enough for those cozy nights when you want something both comforting and impressive. With every bite of flaky crust, sweet pumpkin, smoky bacon, and sticky maple glaze, you’re in for an unforgettable flavor experience. Don’t hesitate to try this recipe—it’s the kind of dish that feels like a warm hug from the inside out and will surely become a beloved favorite in your cooking repertoire.
Print
Bacon Tart with Pumpkin and Maple Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Tart
- Method: Baking
- Cuisine: American
Description
A delicious savory tart combining crispy bacon, smooth pumpkin puree, and a hint of sweetness from maple syrup, all baked on flaky puff pastry. Perfect for a cozy meal or elegant appetizer, this Bacon Tart with Pumpkin and Maple offers a delightful balance of flavors and textures.
Ingredients
Puff Pastry
- 1 sheet store-bought frozen puff pastry, thawed (25 cm x 25 cm / 10″ x 10″)
Bacon and Maple
- 8 slices streaky bacon
- 1 1/2 tbsp maple syrup
Pumpkin Filling
- 7 oz / 200 g butternut or Jap pumpkin, peeled and roughly diced into 1.5 cm / 0.5″ cubes
- 1/2 tbsp olive oil (only if roasting the pumpkin)
- 1 tbsp butter
- Salt and pepper to taste
Additional
- Oil spray (olive oil spray recommended)
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) to prepare for baking the tart.
- Prepare Baking Tray: Spray a baking tray with olive oil or grease it lightly with butter or oil to prevent sticking.
- Cook Pumpkin: Cook the diced pumpkin either by roasting with olive oil in the oven or microwaving until tender. Once cooked, transfer to a large bowl to cool slightly, then add butter, salt, and pepper. Mash with a fork until smooth and set aside.
- Prepare Puff Pastry: Cut the puff pastry sheet in half and place one piece directly on top of the other, layering them. Position the double-layered pastry on the prepared baking tray.
- Pre-Bake Puff Pastry: Cover the pastry with a sheet of baking (parchment) paper without weighing it down and bake for 15 minutes until puffed and lightly golden.
- Trim Bacon: While the pastry bakes, trim the bacon slices so they are about 1.5 cm (1/2″) wider than the tart’s width to ensure full coverage.
- Remove Paper: Take the pastry from the oven and carefully discard the baking paper.
- Spread Pumpkin: Quickly spread the mashed pumpkin evenly over the pastry, leaving a 1 cm (1/4″) border around the edges.
- Arrange Bacon: Lay the bacon slices overlapping each other on top of the pumpkin layer, covering the entire tart surface.
- Bake Tart: Return the tart to the oven and bake for 20 minutes until the bacon is deep golden and the pastry is cooked through.
- Brush Maple Syrup: Remove the tart from the oven and brush half of the maple syrup over the bacon and the exposed pastry border.
- Final Bake: Place the tart back into the oven and bake for an additional 7 to 10 minutes until the bacon and pastry achieve a deep, dark golden brown color.
- Finish with Maple Syrup: Remove from oven and brush the remaining maple syrup over the tart. Optionally season with pepper to taste.
- Serve: Serve the tart warm, ideally with a light side salad for a balanced meal.
- Storage: This tart reheats well in the oven and can be kept in the refrigerator for up to 2 days, although it is best enjoyed fresh.
Notes
- Note 1: Use streaky bacon for a nice balance of fat and flavor.
- Note 2: Maple syrup adds sweetness and a beautiful glaze to the bacon and pastry.
- Note 3: Cutting the puff pastry in half and layering creates extra flakiness and height in the tart.
- Note 4: Trimming the bacon slightly wider ensures full coverage and a neat appearance.
- Note 5: The final bake time can be adjusted slightly based on how deep and dark you prefer the bacon and pastry.
