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?
These start 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 these, 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.
- 1 lb. bacon or pancetta, diced
- 1 sheet puff pastry
- ¼ cup maple syrup
- ½ cup brown sugar
- 1 cup shredded sharp cheddar cheese
- 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.
Kevin, all I can say is this recipe is IMMEDIATELY going into my FOOD PORN folder!! I will be making this over the weekend !! Football food on steroids!! Thanks Kevin looks Terrific ????????
Haha, thanks Patty! They are quite addicting and just perfect for football snacking. 🙂
I had this pastry a few months back at one of my favourite breweries that bacon and cheese in it and I thought it was the best thing ever … until now. Now this is the best thing ever!
Thanks Kristen, it is definitely my friends new favorite request to bring as an appetizer. Pancetta makes everything better!
Oh my goodness, Kevin! You have me totally swooning over this puff pastry deliciousness. I almost don’t have words. Almost, because who am I kidding… I am way too chatter boxy for that! ; ) this sweet, salty, cheesy, flakey combination is everything! And so.totally.dangerous! I could devour 3 whole pastries to my self. EASILY. And probably still want more! Pinned! Cheers buddy!
Thanks Cheyanne they are Dangerous with a capital D indeed, be careful. Luckily my taste tester neighbors were quite pleased. 🙂
Genius! Pinning, sharing, making 🙂
Thanks so much Nancy, you will not be disappointed!
Even though I’ve got a sweet tooth, I do love savory baking things! Especially when they’re loaded with cheese:) And here we go – you’ve got the perfect combo, Kevin! And thanks to the incorporated maple syrup, I’m fully sold! Did you have my address for food parcels? 🙂
Unfortunately there was nothing but a few smudges and crumbs on the parchment paper or I’d certainly send some North. Sharp cheddar, maple and pancetta = deliciousness. 🙂
5 ingredient magic. Wow, what a flavour combo! I’m off to share and that’s exactly what I’m saying. 🙂
You’re aces Nagi! Can’t wait for your photography book, too. Have a fantastic weekend!
Hey Kevin! OMG! Your recipes are always over the top, but you’ve outdone yourself with this one! This wouldn’t last a hot minute in my house! I just went to the market yesterday and now I have to go back for pancetta! I’ve got a fabulous bottle of Amish maple syrup that is talking to me! 🙂
Thanks Dorothy! I used the last of my Vermont maple syrup on this one, but it was worth every sweet drop. Let me know how yours turn out and have a great weekend. ):
Kevin, I am loving this but do you really have to make my stomach growl at such an early time of the day?! Great job wit this tart, I’m loving the trifecta of flavors you’ve got going on here!
Thanks Dan! Luckily we had some friends stop by soon after I made these to assist in keeping me from doubling my workout this week and devouring all. Have a great weekend! 😉
You’ve got some seriously delicious flavors packed into this bad boy, Kevin! I would never have though about pairing maple syrup when cheddar, but this sounds really tasty. Is that Vermont maple syrup?? 🙂
Dave the flavor combo is outstanding really. As for that being Vermont maple syrup, it was THE last bit I had, so our conversation prior would be a welcomed delivery! Have a great weekend. 🙂