Pumpkin & Bacon Tart

Pumpkin & Bacon Tart

For the pastry:

110g flour

70g butter

2 tbsp cold water

Sift flour and grate cold butter into the center. Use a butter knife to stir in water. As  pastry comes together use finger tips to form a ball.

Flatten and then chill for 10 min.

400 gm Jap pumpkin, seeded and coarsely chopped

1 tbsp olive oil

12 long thin rashers (about 300gm) smoked flat bacon or speck, rind removed

50 ml (2½ tbsp) maple syrup

Preheat oven to 200c. Drizzle pumpkin with olive oil, season to taste and roast until golden and very soft (45-55 minutes). Set aside to cool, then mash with a fork until smooth.

Roll out pastry to a rectangle that’s 15cm x 35cm and 5mm thick. Transfer to a lightly floured baking tray and spread pumpkin evenly over pastry, leaving a 1cm border. Trim bacon to the width of the pastry and arrange cross ways on top of pumpkin, overlapping slices until tart is covered. Bake until starting to colour and puff (15-20 minutes), then reduce temperature to 180C, brush tart with half the maple syrup and return to oven until golden and cooked through (7-10 minutes). Remove and brush with remaining maple syrup and season to taste.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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