Recipe

Pumpkin and maple bacon tarts with fried eggs

These easy tarts with pumpkin, maple-bacon and fried egg will take your brunch game up a notch and be sure to impress.

  • 1 hr 20 mins cooking
  • Serves 4
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Ingredients

  • 8 (240g) thick rashers streaky bacon
  • ¼ cup (60ml) pure maple syrup
  • 500 g peeled Jap pumpkin
  • 2 tablespoons extra virgin olive oil
  • 375 g frozen ready-rolled butter puff pastry
  • 4 eggs
  • salt and pepper

Method

  • 1
    Preheat oven to 200°C (180°C fan-forced). Line three oven trays with baking paper.
  • 2
    Place the 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, using a 11cm cutter, cut four rounds from pastry. 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.

Notes

Not suitable to freeze or microwave.

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