Name: Pumpkin and Bacon Freeform Tart
Prep time: 35 min
Cook time: 70 min
Ingredients: 300g pumpkin; 3 onions, halved; 40g virgin olive oil; ¼ tsp dried thyme; 200g bacon, diced; 2 sheets puff pastry; 80g haloumi, crumbled; 2 tbs pine nuts; Black pepper, to taste

Pumpkin and Bacon Freeform Tart

I love the rustic look of this tart. Loaded up with my favourite vegetable, plus caramelised onions and salty bacon. This recipe makes 2 tarts.

Print Recipe

Prep Time 35 mins

Cook Time 1 hr 10 mins

Ingredients

300g pumpkin
3 onions, halved
40g virgin olive oil
¼ tsp dried thyme
200g bacon, diced
2 sheets puff pastry
80g haloumi, crumbled
2 tbs pine nuts
Black pepper, to taste

Instructions

Preheat oven to 180 degrees.
Install the E/S2 slicing disc in the food processor and slice the pumpkin. Remove and set aside. Use the same disc to slice the onions.
Place sliced onions and olive oil in the thermal bowl. EXPERT / 20-25 minutes / speed 2A / 140 degrees / cap OFF until nicely caramelised.
Add thyme, bacon and pumpkin. EXPERT / 40 seconds / speed 3 / 0 degrees / cap OFF.
Place puff pastry sheets on a lined baking tray and top with the pumpkin mixture, leaving a 4cm boarder. Sprinkle over haloumi, pine nuts and black pepper. Fold pastry edge over, roughly pleating as you go. Bake for 1 hour and 10 minutes or until golden and the pumpkin and pastry is cooked through.