If you’re craving something that feels both comforting and elegantly cozy, the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe will quickly become your go-to. This dish brilliantly combines the creamy texture of ricotta, the sweetness of caramelized onions, the earthiness of pumpkin, and the savory punch of crisp bacon and fragrant sage, all nestled inside buttery, flaky puff pastry. The balance here is just magical, making it perfect for everything from casual family dinners to a charming weekend brunch with friends.
Ingredients You’ll Need
The joy of this recipe is how approachable and straightforward the ingredients are, yet each one plays a vital role in building layers of flavor, texture, and color that bring the tart to life.
- Bacon (6 slices, chopped): Adds irresistible smoky saltiness and crunch that contrasts beautifully with softer elements.
- Sweet onions (4, thinly sliced): Slowly caramelized to bring a deep, rich sweetness that balances the savory notes perfectly.
- Kosher salt & black pepper (to taste): Simple seasonings that elevate every flavor component in the tart.
- Apple cider (½ cup): Used to deglaze and enhance the caramelized onions with a subtle fruity tang.
- Frozen puff pastry (2 sheets, thawed): Provides a flaky, buttery base that gives the tart its elegant structure and crisp crust.
- Ricotta cheese (1½ cups): Offers a creamy, mild base that softens the pumpkin and ties the filling together.
- Pumpkin purée (1⅓ cups): Brings in that signature autumn flavor and a smooth, velvety texture.
- Mozzarella cheese (2 cups, freshly grated): Melts into gooey pockets that enhance the tart’s richness without overwhelming other flavors.
- Fresh sage leaves (2 handfuls): Infuse the tart with herbal, slightly peppery notes that lift the dish beautifully.
- Large eggs (2) + 2 tsp water (for egg wash): Create a glossy, golden edge on the pastry for that picture-perfect look.
- Grated Parmesan cheese (for topping): Adds an extra savory kick and crispy topping when finished baking.
How to Make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
Step 1: Cook Bacon
Start by cooking the chopped bacon in a large skillet until crisp. This step is crucial because getting the bacon just right adds a delicious crunch and smoky depth that elevates the whole tart. Once crisped, place the bacon on a paper towel-lined plate to drain excess fat and keep it perfectly crispy.
Step 2: Caramelize Onions
In the same skillet, using some of the rendered bacon fat, add the thinly sliced sweet onions along with a pinch of kosher salt and black pepper. Cook slowly over medium-low heat for 25 to 30 minutes, allowing the onions to soften and develop a deep golden color. Then add half a cup of apple cider to deglaze the pan and intensify the sweetness, cooking for another 5 minutes until the liquid evaporates and the onions are melt-in-your-mouth tender.
Step 3: Prep Pastry
While the onions cook, preheat your oven to 400°F (200°C). Lightly flour your work surface and gently roll out the thawed puff pastry sheets to slightly enlarge them. Transfer each sheet to a parchment-lined baking sheet. Use a knife to score a one-inch border around the edges (this helps the edges rise and create that iconic tart shape) and prick the center with a fork to prevent excessive puffing in the middle.
Step 4: Make Filling
In a mixing bowl, combine the ricotta cheese and pumpkin purée, seasoning with salt and pepper to taste. Spread this creamy mixture evenly inside the scored borders on each pastry sheet. Layer the caramelized onions on top, followed by the freshly grated mozzarella cheese and finally scatter the crispy bacon pieces across the surface for bursts of savory goodness.
Step 5: Add Sage & Bake
Scatter fresh sage leaves generously over the entire tart, as their earthy aroma perfectly complements the pumpkin and bacon. Brush the edges of the pastry with the egg wash made from eggs and water to create a beautifully golden crust. Bake for 25 to 30 minutes until the pastry has puffed up nicely and become a rich golden brown.
Step 6: Finish
Once out of the oven, sprinkle the top with grated Parmesan cheese to add a final layer of savory crunch and intense flavor. Serve the tart warm or at room temperature for best taste and texture.
How to Serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
Garnishes
Fresh sage leaves and a light drizzle of good olive oil add a stunning finishing touch and a hint of herbaceous brightness that enhance the whole tart experience. You can also sprinkle a little extra cracked black pepper on top for a subtle spicy kick that wakes up every bite.
Side Dishes
This tart pairs beautifully with simple sides like a crisp green salad tossed with a tangy vinaigrette or roasted seasonal vegetables for a full, wholesome meal. For a cozy gathering, some warm butternut squash soup on the side would make a perfect combination.
Creative Ways to Present
Try cutting the tart into small squares and serving them as elegant finger food for a party or brunch. Alternatively, present it as a centerpiece tart alongside bowls of mixed nuts and olives for a rustic, casual vibe that invites everyone to graze and enjoy.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it great for preparing ahead of time or enjoying for lunch next day.
Freezing
You can freeze the tart either before or after baking. To freeze, wrap it tightly in plastic wrap and aluminum foil and store for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a 350°F (175°C) oven for 10-15 minutes until warmed through and the pastry crispiness is revived. Avoid microwaving if you want to maintain that delightful flakiness and texture.
FAQs
Can I substitute the pumpkin purée with sweet potato?
Absolutely! Sweet potato purée can add a similar sweetness and creaminess, though it may slightly change the flavor profile. It works wonderfully if you want a twist on the classic recipe.
Is there a vegetarian version of the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe?
Yes! Simply omit the bacon and add extra roasted nuts or sautéed mushrooms for texture and an umami boost that keeps the tart satisfying without meat.
What kind of puff pastry works best?
A high-quality frozen puff pastry sheet is recommended for ease and flavor. Look for one that contains butter rather than hydrogenated oils for the best buttery flakiness.
Can I prepare the caramelized onions ahead of time?
Definitely! Caramelized onions can be made a day or two in advance and stored in the fridge. This makes the actual assembly and baking process much quicker and stress-free.
How do I keep the tart from getting soggy?
Pricking the pastry center with a fork and scoring borders helps control puffing for a crisp crust. Also, be sure not to overload with too much wet filling and serve warm or at room temperature instead of cold.
Final Thoughts
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe is truly a celebration of flavors that feels both hearty and sophisticated. It’s a dish that invites joy in every bite and is sure to impress anyone lucky enough to share it with you. I hope you give this tart a try soon and enjoy every delicious moment of the process and the feast!
Print
Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Tart
- Method: Baking
- Cuisine: American
Description
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a savory and comforting fall-inspired dish combining the sweetness of caramelized onions and pumpkin with the creaminess of ricotta and mozzarella cheeses, crispy bacon, and aromatic fresh sage, all baked on flaky puff pastry for a perfect appetizer, brunch, or light meal.
Ingredients
Meat and Dairy
- 6 slices bacon, chopped
- 1½ cups ricotta cheese
- 2 cups freshly grated mozzarella cheese
- 2 large eggs + 2 tsp water (for egg wash)
- Grated Parmesan cheese, for topping
Produce
- 4 sweet onions, thinly sliced
- 2 handfuls fresh sage leaves
Other
- Kosher salt & black pepper, to taste
- ½ cup apple cider
- 2 sheets frozen puff pastry, thawed
- 1⅓ cups pumpkin purée
Instructions
- Cook Bacon: In a large skillet, cook the chopped bacon over medium heat until crisp. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain excess fat.
- Caramelize Onions: Using some of the rendered bacon fat in the same skillet, add the thinly sliced sweet onions with a pinch of kosher salt and black pepper. Cook over medium-low heat for 25–30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Add the apple cider and cook for an additional 5 minutes until the liquid has reduced and the onions are soft.
- Prep Pastry: Preheat the oven to 400°F (200°C). Lightly flour a surface and roll out each thawed puff pastry sheet slightly. Place each sheet on a parchment-lined baking sheet. Score a 1-inch border around the edges of the pastry sheets and prick the centers with a fork to prevent excessive puffing.
- Make Filling: In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season with a little salt and black pepper to taste. Spread this mixture evenly within the scored borders of the puff pastry sheets. Evenly distribute the caramelized onions, then sprinkle the freshly grated mozzarella cheese and crumbled cooked bacon on top.
- Add Sage & Bake: Scatter fresh sage leaves generously over the tart fillings. Whisk together the eggs and water to make an egg wash, then brush it over the exposed pastry borders to encourage a golden finish. Bake the tart in the preheated oven for 25–30 minutes, or until the pastry is puffed and golden brown.
- Finish: Remove the tart from the oven and sprinkle grated Parmesan cheese over the top while still warm. Serve the tart warm or at room temperature for best flavor.
Notes
- For a vegetarian version, omit the bacon and increase the amount of cheese or add roasted nuts for texture.
- Allow caramelized onions to cook slowly for best flavor depth; rushing this step may result in less sweetness.
- If fresh sage is not available, substitute with dried sage but use it sparingly as it is more potent.
- The tart is best served the day it’s made but can be reheated gently in an oven for leftover servings.
- Ensure the puff pastry is well thawed before rolling out to avoid tearing.
