Bacon, Jalapeño and Mozzarella Tarte Tatin

, from Issue #HOLIDAY 2, page 44. December, 2025
Photography Yuki Sato.
    Bacon, Jalapeño and Mozzarella Tarte Tatin

    This super easy and very tasty upside-down tart is crispy, sweet and spicy all at once!

    Serves: 6

    INGREDIENTS

    400 grams butter puff pastry (we used Paneton)
    1 tablespoon extra virgin olive oil
    2 tablespoons runny honey
    1/2 cup sliced pickled jalapeños
    250 grams streaky bacon
    3/4 cup grated mozzarella
    1 tablespoon extra virgin olive oil

    TO SERVE
    2 teaspoons finely chopped coriander
    tomato relish or chutney, optional

    METHOD

    Preheat the oven to 180°C fan bake.

    Brush the baking paper with a little olive oil then drizzle the honey in a rectangle slightly smaller than your puff pastry sheet, leaving a 2cm border all the way around.

    Scatter over the sliced jalapeños then lay the bacon rashers side by side directly over the top so they overlap slightly. The bacon will shrink a little while cooking. Sprinkle the mozzarella evenly over the bacon then drape the sheet of pastry over the top and press the edges with a fork. Trim off any excess pastry if needed. Brush the pastry all over with extra virgin olive oil.

    Bake for 30 minutes until the pastry is well puffed up and golden.

    Remove from the oven, let it sit for 2–3 minutes. Place another baking tray gently on top and holding both trays, flip the tart over then slide the tart onto a serving board.

    TO SERVE: Scatter over the coriander. Serve warm, cut into squares, with relish or chutney on the side, if desired.

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