The savory puff pastry pumpkin and bacon loaf cake is a rustic dish that is simple to prepare and very tasty. It is quick to make, a savory pie that saves dinner like the quiche Lorraine, flavorful and fragrant. A savory loaf cake, a great and tasty autumn recipe, where the pumpkin with its sweet flavor, the bacon with that hint of savoriness, and the mascarpone makes the filling nice and creamy. Perfect for serving at dinner, lunch, as an appetizer, freshly baked or warm it is delicious, if you have leftovers, keep it well covered in the refrigerator, just warm it slightly and it will be great even the next day.
Let’s see together how to prepare the savory puff pastry pumpkin and bacon loaf cake!
See you soon, Susy
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Energy 443.12 (Kcal)
- Carbohydrates 22.77 (g) of which sugars 2.31 (g)
- Proteins 13.07 (g)
- Fat 34.23 (g) of which saturated 10.74 (g)of which unsaturated 17.49 (g)
- Fibers 0.87 (g)
- Sodium 476.06 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the savory pumpkin and bacon loaf cake
- 1 sheet puff pastry (Rectangular)
- 10.5 oz pumpkin (Cleaned and chopped)
- 5.3 oz bacon (In pieces)
- 2 tablespoons extra virgin olive oil
- Half onion
- 2 eggs
- 2 tablespoons grated Parmesan cheese
- 3.5 oz mascarpone
- to taste salt
- to taste chives
- to taste water
Tools
- 2 Pans
- Bowl
- Loaf Cake Pan
Preparing the Savory Pumpkin and Bacon Loaf Cake
Cut the pumpkin into slices, peel it, and chop it into pieces. Put it in the pan with half a chopped onion, two tablespoons of extra virgin olive oil, and a pinch of salt. Let it sauté over medium heat, stirring and adding 3/4 tablespoons of hot water. Meanwhile, in another pan, fry the bacon, being careful not to burn it.
Combine the bacon with the softened pumpkin, mix everything with a ladle, and let it cool.
In a bowl, put the eggs, Parmesan cheese, mascarpone, a pinch of salt, and chives, and mix everything with a fork to make a cream, then add the pumpkin mixture. Stir and combine everything together.
Open the puff pastry and place it in the loaf cake pan, pour the mixture inside, close with the edges of the pastry, and bake in a static oven at 356°F for 30 minutes.
Once baking is complete, remove from oven, let cool, and serve.
Absolutely worth making!
