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
Scale
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.
