Australian Gourmet Traveller recipe for maple, bacon and pumpkin tart from Pinbone in Sydney.
Apr 30, 2014 6:14am- 1 hr preparation
- 1 hr 20 mins cooking plus chilling, resting
- Serves 4
"Every time I visit Pinbone I order the maple, bacon and pumpkin tart. They only serve it at brunch on Sundays, though, so I'd love the recipe."
Steve Daniels, Dover Heights, NSW
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
- 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
Puff pastry
- 225 gm cold butter, chopped into small dice
- 250 gm (1 cups) plain flour
- 15 ml (3 tsp) white wine vinegar
Herb salad
- 2 cups (loosely packed) soft herbs, such as mint, dill, flat-leaf parsley and chives
- Juice of ½ lemon
- 2 tbsp extra-virgin olive oil
Method
Main
1
For puff pastry, melt 25gm butter in a small saucepan. Combine flour and ½ tsp sea salt flakes on a work surface, make a well in the centre, and add vinegar, butter and 100ml iced water. With your fingertips, knead into a smooth dough, wrap in plastic wrap and refrigerate to rest (2 hours). On a lightly floured surface, roll out pastry to a 30cm x 35cm rectangle. If it's too cold, set aside until still chilled but rollable. Scatter chilled butter in a 20cm square in the centre, then fold each corner of the pastry over into the centre to enclose butter fully. Rotate rectangle 90 degrees and roll to form a 20cm x 50cm rectangle. Fold the bottom third up and the top third down over that to enclose (business-letter style) and form 3 layers. Rotate 90 degrees, repeat rolling and folding, then wrap in plastic wrap and refrigerate for 1 hour. This is one turn. Repeat rolling and folding process two more times.
2
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.
3
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 crossways 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.
4
For herb salad, combine ingredients in a bowl, toss and serve with the warm tart. Tart will keep refrigerated for up to 2 days and reheats nicely.
Notes
Note The pastry is adapted from a Michel Roux recipe.
The Latest from Gourmet Traveller
Food NewsGT Food News: Your news wrap for all things food
Mar 25, 2024
Restaurant NewsThe Sanderson is launching a monthly co*cktail-pairing degustation
Mar 22, 2024
Drinks NewsHow to make a Blackberry Buck co*cktail
Mar 22, 2024
Travel NewsFour domestic and international flight sales worth checking out tonight
Mar 22, 2024
Travel NewsFive reasons to road-test the new GWM Haval H6GT coupe SUV
Mar 21, 2024
CruisesCunard’s culinary cruise itinerary for 2025 is as deliciously exclusive as you’d expect
Mar 21, 2024
Restaurant ReviewsLola's: Restaurant review
Mar 21, 2024
Crustacean crash course: A guide to the types of crustaceans to know
Mar 21, 2024
Recipe CollectionsBest hot cross bun recipes for Easter
Mar 21, 2024
Drinks NewsClassic co*cktail: How to make a Manhattan
Mar 21, 2024
Restaurant NewsThe best new restaurants and bars in Melbourne
Mar 21, 2024
Recipe CollectionsRecipes for the ultimate Easter lunch feast
Mar 20, 2024
Destinations16 best Maldives resorts for an island getaway in 2024
Mar 20, 2024
Restaurant News10 impressive Brisbane restaurants to book when visitors are in town
Mar 19, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Mar 19, 2024
Supersize Me: The future of dining out in Australia
Mar 19, 2024
DestinationsBalearic beauty: Where to eat, drink and stay on Menorca Island, Spain
Mar 19, 2024
Chefs' RecipesMassimo Mele's lemon-scented goat meatballs
Mar 18, 2024
Recipe Collections40 best fish recipes for Good Friday, Easter and beyond
Mar 18, 2024