Savory Pumpkin, Ricotta, and Caramelized Onion Tart

why make this recipe

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a delightful dish that combines sweet and savory flavors. The rich ricotta and pumpkin filling pairs beautifully with the crisp bacon and fragrant sage. It’s perfect for fall gatherings, holiday celebrations, or a cozy family dinner. This tart is not only delicious but also visually appealing, making it a great centerpiece for any meal.

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 :

1. Cook Bacon: In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
2. Caramelize Onions: In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.
3. Prep Pastry: Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.
4. Make Filling: In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
5. Add Sage & Bake: Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.
6. Finish: Sprinkle with Parmesan and serve warm or at room temperature.

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

Serve this tart warm or at room temperature. It goes well with a light salad or some roasted vegetables. You can cut it into slices and enjoy it as an appetizer or a main dish. It’s also a fantastic option for brunch or as part of a holiday spread.

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

To store leftovers, let the tart cool completely and then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.

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

• Make sure to cook the onions slowly for the best flavor. Caramelizing them will bring out their natural sweetness.
• Don’t skip the egg wash on the pastry edges; it gives a nice golden color when baked.
• Feel free to adjust the amount of bacon or cheese to suit your taste.

variation (if any)

You can easily adapt this recipe by using different cheeses, such as goat cheese or feta. For a vegetarian option, omit the bacon and add extra veggies like spinach or mushrooms.

FAQs

1. Can I use fresh pumpkin instead of canned purée?
Yes, you can use fresh pumpkin. Just make sure to roast and purée it until smooth before using.

2. Can I freeze the tart?
Yes, you can freeze the baked tart. Wrap it well and it can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

3. What else can I add to the filling?
You can add other ingredients like cooked spinach, roasted garlic, or different herbs for added flavor.

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

---

• Author: admin
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian (if bacon is omitted)

Print Recipe

Pin Recipe

Description

A delightful tart combining sweet pumpkin, rich ricotta, crispy bacon, and fragrant sage, perfect for fall gatherings and holiday celebrations.

---

Ingredients

Scale 1x2x3x

• 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

1. In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
2. In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.
3. Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.
4. In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
5. Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.
6. Sprinkle with Parmesan and serve warm or at room temperature.

Notes

For the best flavor, cook the onions slowly to caramelize properly. Adjust the amount of bacon and cheese to your liking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 90mg

Keywords: pumpkin tart, ricotta tart, savory tart, fall recipes, holiday recipes