Ingredients
Units
Scale
- 1 sheet frozen puff pastry, thawed
- 1 cup canned pumpkin
- 1 shallot, chopped
- 8 slices bacon
- 2 Tbsp maple syrup
Instructions
- Preheat oven to 400F/204C. Line a rimmed baking sheet with parchment paper and set aside.
- Unfold the thawed puff pastry dough on a flour-dusted surface. Lightly roll the pastry dough just to flatten out the creases and make it lie flat.
- Transfer the dough to the parchment paper and dock it all over with a fork to prevent it from puffing too much. Using a sharp knife or pizza cutter, score a ¼-inch border just inside each edge. Don’t cut all the way through but just deep enough to mark it.
- Tent the dough with aluminum foil or another sheet of parchment to prevent it from browning too quickly. Bake for 15 minutes, then remove from the oven. Remove the foil.
- Spread the pumpkin inside the scored border into an even layer. Distribute the shallots all over the pumpkin. Trim the bacon, if necessary, so that it is slightly wider than the puff pastry, about ¼-inch on each side. Place the bacon on top of the pumpkin, barely overlapping the slices.
- Bake for 20 minutes until golden brown. Remove from the oven and brush on 1 tablespoon of the maple syrup. Place the sheet back into the oven and bake for another 10-ish minutes until the bacon is deep brown. Tent with foil if the edges of the pastry are getting too dark.
- Remove from the oven and brush with the remaining tablespoon of maple syrup. Garnish with herbs, if desired. Allow to cool for 10 minutes before cutting and eating or the roof of your mouth will be very angry with you.