Description
A delightful tart that combines sweet pumpkin, creamy ricotta, and crispy bacon, layered on flaky puff pastry. Perfect for impressing guests!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Once baked, sprinkle grated Parmesan cheese over the tart and serve it warm or at room temperature.
Notes
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.