Cheese & Bacon Pumpkin & Spinach Tart

Cheese & Bacon Pumpkin & Spinach Tart is super simple to make, it’s perfect for lunch or dinner and it’s great teamed with a salad or steamed veggies. You can add or omit anything you please, and my kids love it cold which means it’s a winner in the lunch box too.

This recipe is great if you get to the end of the week and have a few veggies that need to be used before they perish too as you can add almost anything to this tart. Yes I’m calling it a tart but it’s really as though a quiche fell in love with a frittata and they had a little baby. Mum and Dad couldn’t decide on the name tart or pie and a dance battle (won by Mum of course) chose the name tart! I shall stop rambling, Darcy is cutting two eye teeth and not sleeping much at the present, can you tell? lol

Ok, so here’s what you’ll need to get started.
*If you prefer you can roast the vegetables in the oven rather than cooking in a pan.

Ingredients –
1 sheet of store bought puff pastry
1 teaspoon of olive oil
2 rashers of middle bacon diced
1 Spanish onion halved and thinly sliced
1 leek washed and thinly sliced
1 cup of butternut pumpkin
60g (half a bag) of baby spinach leaves
1 cup of grated tasty cheese
3 eggs
1/4 cup of thickened cream
1 teaspoon of vegeta

Method –
Pre-heat oven to 200c fan forced.
To a frypan on medium heat, and the olive oil and pumpkin and cook stirring often for 3-4 minutes. If the pan gets a little dry add a small amount of water. Add the bacon, onion and leek and cook for another few minutes until the onion is nice and soft.

Turn the heat off and stir through the spinach.

Remove the pan from the heat and fold through the tasty cheese.

Add a sheet of baking paper to a standard square cake tin and add the sheet of pastry, it should have a small lip on each side of the tin which will prevent the tart leaking. Add the filling to the pastry and spoon over evenly.

Whisk the eggs, cream, Vegeta and pepper in a bowl and carefully pour over the filling.

Bake for 20-25 minutes or until the pastry is golden *Pro tip (don’t take a phone call and forget it’s in the oven like I did) and lift the baking paper and tart out of the tin and serve hot. Cut into squares or fingers and enjoy.



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