Recipe Box, Versatile Harvest Pumpkin Tart, Breakfast, Brunch or Appetizer

This harvest tart is a savory delight, pumpkin paired with bacon and caramelized onions

 

 

 

It is so versatile, you can use it with maple syrup for breakfast, topped with an egg for brunch, or cut into squares for an appetizer sure to please

 

 

Plus, it’s incredibly easy!!

 

 

Caramelize onion in a little butter or bacon fat,* slow and low, for 20-25 minutes

*You can cook the bacon first, remove to drain and then add onion to skillet with a little bacon grease.  I usually cook my bacon in the oven, so I don’t have to stand there and tend to it, but use whichever method you prefer

 

 

Roll out a sheet of puff pastry, place in a greased 9″ x 9″ dish and prick all over with a fork

 

 

Spray a piece of foil with cooking oil and place sprayed side down on top of pastry and add pie weights, beans or glass beads to hold it down and prevent pastry from puffing up

Bake at 400 for 30 minutes

 

 

Mix pumpkin with spices and a dash of cream

 

 

Spread over crust

 

 

Top with onions and bacon

 

 

Then cheese

 

 

I used Parmesan Reggiano, but any flavorful white cheese like sharp white cheddar, Manchego or Gruyere would also be good

 

 

Here’s where the fun begins…you can cut the tart into small squares for appetizers

 

 

Drizzle larger squares with maple syrup for breakfast

 

 

Or top with a sunny side up egg for a hearty autumn brunch

 

 

 

Harvest Pumpkin Tart

  • Servings: varied
  • Difficulty: easy
  • Print

1 sheet puff pastry, thawed

1/2 cup pumpkin puree

dash Nutmeg

dash Cinnamon

dash heavy cream

6 slices bacon, cooked and crumbled

1/2 large sweet onion, or 1 medium onion, diced

1 T butter

1 T olive oil

2-3 oz shaved Parmesan

Caramelize onion by cooking over very low heat in butter and olive oil, stirring occasionally, until beginning to brown, about 25 minutes.

Roll out pastry to seal seams and thin a little. Place in a sprayed 9” x 9” baking dish or tart pan. Prick all over with fork and top with greased foil, greased side down,  and top foil with weights. Bake pastry at 400 for 30 minutes. Remove foil. Return to oven for 5 minutes if necessary to set bottom.

Combine pumpkin with nutmeg, cinnamon and cream. Spread on bottom of tart crust. Top with onion, bacon and Parmesan cheese. Return to oven for 10 min.

Cut into squares for appetizers, drizzle with maple syrup for breakfast, or top with a fried egg for brunch

 

 

Enjoy!

for another printable version of Harvest Pumpkin Tart click here

🍁   🎃   🥓   🍁   🎃   🥓

I will be joining these fabulous parties and blogs:

Rustic and RefinedBetween Naps on the Porch, Gardens Galore  Make it Pretty Monday

Coastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Celebrate and Decorate,   Oh My Heartsie Girl  Creatively Crafty      Full Plate Thursday

Foodie Friday & Everything Else    Thursday Favorite Things   Home Matters

Share it One More Time   Delicious Dishes Recipe Party    Sundays at Home

Comments
15 Responses to “Recipe Box, Versatile Harvest Pumpkin Tart, Breakfast, Brunch or Appetizer”
  1. Jodi says:

    OOOOOHHHH Yummmmmmmmmmmmmmm!! what a beautiful combination and versatile tart!

    Like

  2. thefrenchhutch says:

    Looks delicious Jenna. Love the recipe for Sunday morning family brunch……..

    Like

  3. This looks so interesting….I would have never thought of these flavors together, even though I like them all (except maple) separately. You are fearless with your art, Jenna, and I consider your work in the kitchen just that….art!

    Like

  4. Sharon Mann says:

    OMG Jenna! you know how to make a girl hungry. Gorgeous looking and I’m sure very delicious. Thanks for the recipe.

    Like

  5. OK, first…had NO idea you could put those glass stones in the oven like that!!! That’s wild!!! I never, ever, ever would have thought that!!! I have lots of those for decorating that I rarely use, but now I think I’ll keep a little stash of them in the kitchen! This is a versatile tart that can’t go wrong for whatever time of day you might want to serve it. EVERYTHING’S better with bacon!!!!!!!

    Like

  6. Looks scrumptious! Thanks for sharing with Thursday Favorite Things! We love having you join us! Angelina @ Peonies and Orange Blossoms

    Like

  7. That one looks pretty darned yum to me!

    Like

  8. Ricki Treleaven says:

    Neat trick with the glass! I bet an egg on it is great!

    Like

  9. Lynn says:

    Sounds very tasty:@)

    Like

  10. Jenna, this really looks good…I know it would be a great appetizer for an autumn meal! Breakfast, lunch, or dinner this would be perfect!

    Like

  11. Kitty says:

    You share the best recipes and how to serve them, Jenna! I would love a slice of your versatile pumpkin tart.

    Like

  12. Mary says:

    Sounds delicious all three ways Jenna! We would love it with butternut squash too. ♥

    Like

  13. JESS44903 says:

    What an interesting recipe! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Like

  14. Miz Helen says:

    Hi Jenna,
    Your Pumpkin Tart will be just perfect for a lovely holiday brunch! Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    Like

Trackbacks
Check out what others are saying...
  1. […] are all so thankful to Chloe of Celebrate and Decorate for being our fearless […]

    Like



I would love to hear from you!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: