Serve warm, topped with extra rosemary or microherbs and cracked black pepper. Pour chickpea batter over them and bake for 15 minutes or until filling is set and pastry is golden brown. ![]() Scatter roasted pumpkin and caramelised onion over the pastry base. Stir through cheese, rosemary, salt and cayenne pepper. In a bowl, combine chickpea flour, water and oil and whisk until smooth. Blind bake for 15 minutes, then remove the baking beans and paper and cook for a further 10 minutes. Rest for 30 minutes, then line with grease-proof paper and fill with ‘baking beans’ or dried chickpeas. Carefully transfer to tart tin, trim edges and prick base all over. Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Using a rolling pin, roll dough large enough to line a 24 cm tart/pie tin. Press crumbs onto bottom and up sides of an ungreased 9-in. Turn out onto a floured surface and knead until dough just comes together. Add oil and water and mix just until combined. To make pastry, combine flours and salt in a large bowl. Stir through balsamic vinegar and maple syrup and cook for a further 5 minutes or until caramelised. Add onion and cook slowly, stirring occasionally, for 20 minutes or until very soft and lightly golden. Meanwhile, to make caramelised onion, heat oil in a large frying pan over low heat. Place pumpkin cubes on a greased oven tray and roast for 20 minutes or until soft and lightly browned. I really love the flavour combination of this tart! I’ve made it extra indulgent by doubling up the puff pastry layer so it is more like the homemade puff pastry that you get at Pinbone restaurant.Preheat oven to 180☌ if fan-forced (200☌ conventional). □ So I’ve written up the recipe both ways. I’ve served it both ways and no one has noticed any difference. And there is a 30 minute cooking time difference (being the pumpkin roasting time). Transfer to a 2-cup liquid measuring cup (the yield should be 1 1/2 cups). Cook, stirring frequently, until the mixture is thickened, dark and leaves a film on the pan, about 10 minutes. However, because bacon itself has such a strong flavour plus the tart is brushed with maple syrup, I find that there is very little difference. While the crust bakes, in a 12-inch nonstick skillet over medium-high, combine the pumpkin and sugar. The other shortcut I sometimes do (but not always) is microwaving rather than roasting the pumpkin. There is no denying that roasting the pumpkin adds extra flavour from the wonderful caramelisation you get. So that way this recipe will take you all of about 10 minutes to prepare instead of 1 hour! I’m sorry, but I don’t have the time or energy to make my own! So I replaced the homemade puff pastry with store bought. ![]() The original recipe calls for homemade puff pastry. I barely notice a difference in taste and it saves 30 minutes of cooking time!” “I’ve written up the recipe 2 ways: roasting the pumpkin (per the original recipe) or microwaving it. But surprisingly I found the recipe on Gourmet Traveller Australia which happens to be my favourite cooking magazine. I wasn’t expecting to find it, and was fully prepared to do my own copy-cat version. It’s so good, it should be enjoyed 7 days a week!! Especially this Maple, Bacon and Pumpkin Tart, which is only served on Sundays. When I try a dish at a restaurant that really blows me away, I like to try to find the recipe afterwards so I can make it home. ![]() I’d be happy to have this for breakfast, lunch or dinner! Using store bought puff pastry, this takes just 10 minutes to prepare. ![]() This Bacon Tart with Pumpkin is a brunch house favourite from a bistro called Pinbone in Woollahra, Sydney. Maple, bacon and pumpkin is a stellar flavour combination.
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