Pumpkin Ricotta Caramelized Onion Tart (Recipe for Printing)
Enjoy a savory tart featuring pumpkin, ricotta, caramelized onions, crispy bacon, and fragrant sage—ideal for autumn meals and cozy occasions. Save & click.
# What You Need:
→ Meat
01 -
6 slices bacon, chopped
→ Vegetables
02 -
4 sweet onions, thinly sliced
03 -
2 handfuls fresh sage leaves
→ Dairy
04 -
1½ cups ricotta cheese
05 -
2 cups freshly grated mozzarella cheese
06 -
Parmesan cheese, for garnish
07 -
2 large eggs
→ Frozen Goods
08 -
2 sheets frozen puff pastry, thawed
→ Pantry
09 -
1⅓ cups pumpkin purée
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
2 teaspoons water (for egg wash)
13 -
2 tablespoons apple cider
# How to Make It:
01 -
In a large skillet over medium heat, cook chopped bacon until crisp. Drain on paper towels and set aside.
02 -
Using reserved bacon fat, sauté sliced onions with a pinch of salt and pepper over medium-low heat for 25 to 30 minutes until soft and golden. Add apple cider and cook for an additional 5 minutes.
03 -
Preheat oven to 400°F (200°C). Lightly flour surface and roll out each puff pastry sheet slightly. Place on parchment-lined baking sheets, score a 1-inch border around edges, and prick the center with a fork.
04 -
Combine ricotta cheese and pumpkin purée in a bowl, seasoning with salt and pepper. Spread mixture evenly within pastry borders. Layer with caramelized onions, grated mozzarella, and crumbled bacon.
05 -
Scatter fresh sage leaves over the filling. Brush pastry edges with egg wash made from eggs and water. Bake for 25 to 30 minutes until pastry is golden brown and puffed.
06 -
Sprinkle tart with Parmesan cheese and serve warm or at room temperature.
# Extra Tips:
01 -
For best caramelization, cook onions slowly over low heat to achieve deep color and sweetness.