Pumpkin Ricotta Caramelized Onion Tart

This savory pumpkin ricotta and caramelized onion tart with crisp bacon and aromatic sage has become a family favorite for gatherings and easy weeknight meals alike The buttery layers of puff pastry carry the earthy sweetness of pumpkin mellow onions and creamy cheese for a seriously satisfying bite

I first made this tart for a fall potluck and it disappeared before I could even snap a photo Since then it is my go to dish for cozy evenings with friends especially when I have leftover pumpkin

Gather Your Ingredients

• Bacon: Choose quality thick cut bacon for deep smoky flavor
• Sweet onions: Go for yellow or Vidalia onions for the sweetest caramelized results
• Kosher salt and black pepper: Use fresh cracked pepper and a good flaky salt for seasoning
• Frozen puff pastry: Look for all butter pastry and let it thaw until just pliable for the flakiest result
• Ricotta cheese: Whole milk ricotta gives the creamiest texture and rich taste
• Pumpkin purée: Choose pure unsweetened pumpkin not pumpkin pie filling
• Mozzarella cheese: Use freshly grated mozzarella for the best melt avoid pre shredded if possible
• Fresh sage leaves: Vibrant green sage brings earthy herbal notes grab a bunch without bruises
• Eggs with water: For egg wash to give the pastry a rich golden shine

How to Make It

Cook the Bacon:

Render chopped bacon in a large skillet at medium heat until it is deeply crisp and golden Remove bacon to a plate lined with paper towel to drain excess fat and set aside

Caramelize the Onions:

Using a portion of the bacon fat left in the pan add the sliced onions with a generous pinch of salt and pepper Let the onions cook low and slow for at least 25 minutes stirring occasionally Add a splash of apple cider once onions are softened and continue to cook for another 5 minutes until onions are deep golden and almost jammy This step unlocks layers of flavor

Prepare the Puff Pastry:

While the onions caramelize preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Roll out both pastry sheets slightly on a floured work surface and transfer them to parchment lined baking sheets Score a border around the edges with a sharp knife about one inch wide and prick holes all over the center using a fork This helps keep the crust crisp and controls puffing

Make the Ricotta Pumpkin Filling:

Stir together the ricotta and pumpkin purée plus a pinch of salt and pepper Mix with a spatula until completely smooth and well combined Spread this gently within the scored border of the pastry sheets leaving the edge clear for a crisp crust

Assemble the Tart:

Distribute the caramelized onions evenly atop the ricotta and pumpkin base Sprinkle with the grated mozzarella followed by the crispy bacon scattered over every surface

Add Sage and Bake:

Scatter fresh sage leaves across the tart Brush the exposed pastry edges with the egg wash mixture for a glossy finish Slide into the preheated oven and bake for twenty five to thirty minutes until the crust is puffed deep gold and the cheese is bubbling

Finish and Serve:

When ready to serve sprinkle a little grated Parmesan over the tart if you like Cut while slightly warm or at room temperature for the best flavors

Sage is always my favorite part of this tart Its earthy aroma pairs perfectly with sweet pumpkin Last Thanksgiving my niece helped me pick fresh sage from the garden and that touch made the dish extra special

Flavor Boosters

Tarts and galettes like this one are classic in French and Italian kitchens where a flaky crust is filled with whatever is in season Pumpkin and sage are a timeless pairing in European autumn dishes Bacon brings a smoky touch reminiscent of Alsatian flammenkueche a flatbread beloved for its rich toppings

Serving Suggestions

This tart is delicious with a simple green salad tossed in lemon vinaigrette Cut into small squares it works as passed party appetizers warm or at room temperature For brunch plate it alongside scrambled eggs or roasted root vegetables for a hearty meal

Creative Twists

No ricotta Try whipped cottage cheese or a mild goat cheese for a tangier result You can swap pumpkin purée for roasted sweet potato or butternut squash purée Instead of bacon make it vegetarian with sautéed mushrooms or sun dried tomatoes For seasonal adaptations try spinach or peas with ricotta and mint in spring tomatoes and basil in summer or any squash in autumn and winter

This tart always turns a simple gathering into something memorable and cozy Make it ahead freeze or serve fresh—each bite brings a special warmth to the table

Common Questions About This Recipe

→ What type of pastry is used for the tart?

Frozen puff pastry sheets are thawed and rolled slightly to create a flaky, buttery base for the tart.

→ How are the onions prepared for the tart?

The onions are thinly sliced and slowly caramelized with a pinch of salt and pepper until deeply golden and soft, adding a sweet, rich flavor.

→ Can bacon be substituted or omitted?

Yes, bacon can be omitted for a vegetarian version or substituted with smoked mushrooms for a similar smoky taste.

→ How important is the egg wash in baking?

Brushing the pastry edges with egg wash gives them a shiny, golden finish and helps seal the edges during baking.

→ What is the best way to serve this tart?

The tart can be served warm or at room temperature, making it versatile for different meal occasions.