Pumpkin & Bacon Tart

Pumpkin & Bacon Tart

You could make a large pastry, then cut it into squares to make a party nibble.


  • 25” squares of puff pastry
  • 1 cup diced pumpkin
  • 1 medium leek, trimmed, sliced
  • 2 slices bacon, chopped
  • 2 tbs Dijon-style mustard
  • 1 tsp olive oil


  • Thaw the puff pastry, if needed, and cut 2 tarts.
  • Heat oil in medium skillet, add bacon, leeks, pumpkin, and sauté until bacon is crisp and leeks and pumpkin are tender.
  • Lay pastry on baking sheet, either nonstick or lightly oiled.
  • With a butter knife lightly score a line around the edge of each pastry, about 1/4″ (.75 cm) from the edge.  Do not cut through.
  • Spread the mustard within the scored lines.
  • Spread the pumpkin, leeks and bacon on top, dividing evenly between the pastries.
  • Bake in a pre-heated oven at 420F (210C) for 8 – 12 minutes, until edges of pastry have puffed up slightly and are golden brown.
  • Remove pastries to plates and serve.


This can be assembled an hour ahead and baked at the last minute.
Substitute Butternut or other winter squash.

Keywords: pumpkin, bacon, pastries

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