Pumpkin and Bacon Freeform Tart

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My Cook Expert Magimix pumpkin and bacon freeform tart Danielle Thurlow

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.
Prep Time 35 mins
Cook Time 1 hr 10 mins


  • 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


  • 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.


Recipe Credit: www.mycookexpert.com.au

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