Maple Pancetta Cheddar Cheese Tart

Let me start by saying this Maple Pancetta Cheddar Cheese Tart is out-of-this-world, crazy good. Quite addicting, but in a good way. I mean who doesn’t love a good crunchy nibble of sweet and salty goodness?

This cheese tart starts with puff pastry, get a coating of maple syrup and a sprinkle of brown sugar. Scatter some shredded sharp cheddar cheese, then cooked bacon or pancetta on top of that and repeat. Then bake for this for twenty minutes. Easy peasy!

Sound good to you? Pace yourself with this cheese tart, you’ve been warned!

I made these like 3 times to get it right. I found after the second time that by cutting the puff pastry using a dough/pie crimper an inch inside from the edge helped form a frame when the puff pastry baked. Though don’t cut all the way through. After the third time, I remembered to prick the interior of the dough so the center didn’t puff up and spread the luscious filling all over your baking sheet. Voila!

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Lay out the thawed puff pastry sheet and make a 1-inch rimmed line on the inside of the edges with a pastry crimper or knife. Don’t go all the way through the dough. Prick the dough with a fork all over in center area. Set aside.

Meanwhile, cook the bacon or pancetta, cook until just about done, but still light in color and not too crispy as it will continue to cook in the oven. Drain on a paper towel.

Drizzle half of the maple syrup over the puff pastry dough. Sprinkle with half of the brown sugar. Next sprinkle half of the cheese on top. Top with bacon or pancetta. Drizzle the remaining maple syrup, the remaining brown sugar and cheese.

Bake for 20 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature before cutting. You can serve this at room temperature or slightly warmed.

Maple Bacon Cheddar Cheese Tart

Maple Pancetta Cheddar Cheese Tart - Puff pastry topped with maple syrup, brown sugar, sharp cheddar cheese, then rendered pancetta or bacon. Perfect appetizer!

5 from 5 votes

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Course: Appetizer, Snack

Cuisine: American, Western

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 16 servings

Calories: 270kcal

Author: Kevin Is Cooking

Ingredients

• 1 lb. bacon or pancetta diced
• 1 sheet puff pastry
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• 1 cup shredded sharp cheddar cheese

Instructions

• Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Lay out the thawed puff pastry sheet and make a 1-inch rimmed line on the inside of the edges with a pastry crimper or knife. Don’t go all the way through the dough. Prick the dough with a fork all over in center area. Set aside.
• Meanwhile, cook the bacon or pancetta, cook until just about done, but still light in color and not too crispy as it will continue to cook in the oven. Drain on a paper towel.
• Drizzle half of the maple syrup over the puff pastry dough. Sprinkle with half of the brown sugar. Next sprinkle half of the cheese on top. Top with crumbled bacon or pancetta. Drizzle the remaining maple syrup, the remaining brown sugar and cheese.
• Bake for 20 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature before cutting. You can serve this at room temperature or slightly warmed.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 270kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 272mg | Potassium: 92mg | Sugar: 9g | Vitamin A: 80IU | Calcium: 65mg | Iron: 0.6mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!