Pumpkin & Bacon Tart
You could make a large pastry, then cut it into squares to make a party nibble.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: First Course
Ingredients
Scale
- 2 – 5” 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
Instructions
- 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.
Notes
This can be assembled an hour ahead and baked at the last minute.
Substitute Butternut or other winter squash.
Keywords: pumpkin, bacon, pastries
Find it online: https://thymeforcookingblog.com/2019/02/pumpkin-pastries-sports/
