why make this recipe

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a delightful dish that combines sweet and savory flavors. It is perfect for any season, especially autumn when pumpkin is in full swing. This tart is not just tasty; it also impresses guests with its beautiful presentation. The combination of creamy ricotta, hearty pumpkin, and crispy bacon, all layered on flaky puff pastry, makes it a standout meal or appetizer. Plus, it’s easy to make, which is always a bonus!

how to make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Ingredients:

6 slices bacon, chopped
4 sweet onions, thinly sliced
Kosher salt & black pepper, to taste
½ cup apple cider
2 sheets frozen puff pastry, thawed
1½ cups ricotta cheese
1⅓ cups pumpkin purée
2 cups freshly grated mozzarella cheese
2 handfuls fresh sage leaves
2 large eggs + 2 tsp water (for egg wash)
Grated Parmesan cheese, for topping

Directions:

Cook Bacon: In a large skillet, cook the chopped bacon until it becomes crisp. Remove the bacon and set it aside on a paper towel-lined plate to absorb excess grease.
Caramelize Onions: In the same skillet, using some of the bacon fat, add the thinly sliced onions along with a pinch of salt and pepper. Cook over medium-low heat for about 25–30 minutes, stirring occasionally. After the onions are soft and deeply golden, pour in the apple cider and cook for an additional 5 minutes.
Prep Pastry: Preheat your oven to 400°F (200°C). On a floured surface, roll out each sheet of puff pastry slightly and place them on parchment-lined baking sheets. Score a 1-inch border around the edges and use a fork to prick the center of the pastry.
Make Filling: In a bowl, mix the ricotta cheese and pumpkin purée, adding a little salt and pepper for taste. Spread this mixture evenly inside the scored pastry borders. Layer the caramelized onions, mozzarella, and crumbled bacon on top.
Add Sage & Bake: Scatter the fresh sage leaves over the filling. Brush the edges of the pastry with the egg wash (made from the eggs and water). Bake in the preheated oven for 25–30 minutes, or until the pastry is golden and puffed.
Finish: Once baked, sprinkle grated Parmesan cheese over the tart and serve it warm or at room temperature.

how to serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

This tart is best served warm but can also be enjoyed at room temperature. Cut it into squares or wedges and place it on a platter. It makes a great appetizer for gatherings or a tasty main dish when paired with a fresh salad.

how to store Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

To store any leftovers, let the tart cool completely. Cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3 days. You can also reheat it in the oven at 350°F (175°C) for a few minutes before serving.

tips to make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Make sure to slice the onions thinly for even caramelization.
If you like a bit more sweetness, consider adding a touch of brown sugar to the onions while cooking.
You can prepare the filling ahead of time and assemble the tart right before baking for a fresh taste.

variation

For a vegetarian option, simply omit the bacon and consider adding extra vegetables like spinach or mushrooms. You can also experiment with different herbs, such as thyme or rosemary, for a unique flavor twist.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just cook it until soft and blend it until smooth before using it in the recipe.

2. Can I make this tart ahead of time?
Yes, you can prepare the tart up to the baking step and refrigerate it. Bake it just before serving to enjoy the fresh flavors.

3. What can I serve with this tart?
This tart pairs well with a light salad, such as arugula with a lemon vinaigrette, or a side of roasted vegetables.

Pumpkin, Ricotta & Caramelized Onion Tart