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
Ingredients
- 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
Instructions
- 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!
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OOOOOHHHH Yummmmmmmmmmmmmmm!! what a beautiful combination and versatile tart!
Looks delicious Jenna. Love the recipe for Sunday morning family brunch……..
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!
OMG Jenna! you know how to make a girl hungry. Gorgeous looking and I’m sure very delicious. Thanks for the recipe.
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!!!!!!!
Looks scrumptious! Thanks for sharing with Thursday Favorite Things! We love having you join us! Angelina @ Peonies and Orange Blossoms
That one looks pretty darned yum to me!
Neat trick with the glass! I bet an egg on it is great!
Sounds very tasty:@)
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!
You share the best recipes and how to serve them, Jenna! I would love a slice of your versatile pumpkin tart.
Sounds delicious all three ways Jenna! We would love it with butternut squash too. ♥
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!
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