Quick & Easy

Pumpkin and maple bacon tarts with fried eggs

Here's how you can take your bacon and egg sandwich to the next level.
pumpkin and maple bacon tarts
4
1H 20M

Ingredients

Method

1.Preheat oven to 200°C/180°C fan. Line three oven trays with baking paper.
2.Place bacon on one tray; brush with 1 tablespoon of the maple syrup. Bake for 15 minutes. Turn bacon over; cook for a further 10 minutes or until golden.
3.Cut pumpkin into 2.5cm pieces; place on a second tray. Drizzle with remaining maple syrup and half the olive oil; toss well to coat. Season generously. Roast for 15 minutes or until golden. Cool.
4.Meanwhile, stack two sheets pastry together, pressing to seal. Repeat with remaining pastry. Using an 11cm cutter, cut two rounds from each pastry stack. With a 7.5cm cutter, press the cutter partially into each pastry round, leaving an indent of a circle. Prick all over inside the circle with a fork. Place rounds on third oven tray. Fill circles of rounds with cooled pumpkin.
5.Bake tarts for 20 minutes or until pastry is dark golden and puffed.
6.Heat remaining oil in a large frying pan over medium heat. Crack eggs into pan; cook for 1½ minutes or until cooked to your liking.
7.Serve tarts topped with bacon and a fried egg.

Brushing the puff pastry with a little beaten egg will give an even more golden finish.

Note

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