Oh, if you love cozy, savory dishes that feel a bit indulgent but still fresh, you’re going to adore this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe. It’s one of those perfect fall recipes that brings so much flavor with minimal fuss. The mix of sweet caramelized onions, creamy ricotta, and earthy pumpkin on flaky puff pastry — all topped off with crispy bacon and fragrant sage — is just next-level delicious.

Whether you’re aiming to impress guests or simply want a comforting supper on a chilly night, this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe fits the bill. It’s versatile, elegant, and honestly, I always get compliments when I bring it to potlucks or holiday dinners. Plus, once you get the caramelized onions right, the whole tart just comes together beautifully.

Ingredients You’ll Need

The beauty of this tart comes from ingredients that work in harmony — sweet, savory, creamy, and aromatic all at once. When you’re shopping, try to get good quality bacon and fresh sage for the best flavors. And don’t skimp on the pumpkin purée; homemade or a good store brand will elevate the dish.

Bacon: Use thick-cut if you can; it crisps up nicely and adds great texture.
Sweet Onions: They caramelize better than yellow or white onions, giving a natural sweetness.
Apple Cider: Adds a subtle tang to balance out the sweetness of the onions.
Frozen Puff Pastry: Thaw it overnight in the fridge for easy handling and a flaky crust.
Ricotta Cheese: Make sure it’s fresh and creamy — it’s the mellow base that ties everything together.
Pumpkin Purée: Go for pure pumpkin, not pumpkin pie mix, to avoid extra spices and sweetness.
Mozzarella Cheese: Freshly grated melts better and gives a lovely, gooey finish.
Fresh Sage Leaves: Adds an earthy, herbal note that’s essential here.
Eggs + Water: For that beautiful egg wash that makes the pastry golden and glossy.
Parmesan Cheese: For a salty, crispy topping that adds a punch of umami.

Variations

I love tweaking this tart depending on the season or guests’ preferences. Don’t hesitate to make the recipe your own — it embraces all kinds of tasty tweaks beautifully!

Vegetarian Version: I’ve made this without bacon and replaced it with toasted walnuts for crunch — equally delicious!
Spicy Twist: Adding a sprinkle of red pepper flakes to the caramelized onions amps up the flavor if you like heat.
Different Cheeses: Swap mozzarella with Gruyère or fontina for a nuttier twist.
Herb Swap: Try rosemary or thyme if sage isn’t your favorite.
Seasonal Pumpkin: If pumpkin isn’t in season, try butternut squash purée instead — it’s just as lovely.

How to Make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe

Step 1: Crisp and Render the Bacon

Start by placing chopped bacon in a cold skillet, then turn the heat to medium. This method helps the fat render slowly, making the bacon nice and crispy instead of burnt. Once the bacon pieces are golden and crisp, remove them with a slotted spoon and set aside, but don’t toss the fat—you’ll use some for caramelizing the onions.

Step 2: Caramelize the Onions with a Touch of Cider

Using the bacon fat left in the pan (or add a bit of olive oil if needed), toss in your sliced sweet onions. Patience is key here — cook them low and slow over medium-low heat, stirring often, until they’re deeply golden and sweet, which usually takes about 25-30 minutes. Midway through, splash in about half a cup of apple cider; this deglazes the pan and adds a subtle fruity tang that balances the sugars from the onions beautifully.

Step 3: Prepare the Puff Pastry and Filling

While the onions finish, preheat your oven to 400°F (200°C). On a lightly floured surface, gently unfold your thawed puff pastry sheets and combine them if you want a larger tart, or keep them separate for individual portions. In a bowl, stir together ricotta, pumpkin purée, half the mozzarella, and season with salt and pepper to taste. This creamy blend is the heart of the tart’s flavor.

Step 4: Assemble the Tart

Lay the pastry on a parchment-lined baking sheet, then spread your ricotta and pumpkin mixture evenly over the surface, leaving about a half-inch border. Next, layer the caramelized onions evenly on top, sprinkle the crispy bacon pieces, fresh sage leaves, and the remaining mozzarella cheese. For that golden finish, brush the edges of the pastry with your egg wash mixture, and finally, grate a generous amount of Parmesan over the entire tart.

Step 5: Bake Until Golden and Bubbling

Slide your tart into the oven and bake for about 25-30 minutes, or until the puff pastry is puffed and golden, and the cheese is bubbling and lightly browned. Keep an eye on the edges to avoid burning. Once out of the oven, let it sit 5 minutes before slicing — this helps the filling set so you get neat slices and all those wonderful layers stay intact.

How to Serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe - Recipe Image

Garnishes

I usually finish my tart with a sprinkle of freshly ground black pepper and an extra handful of fried sage leaves for crunch and aroma. A drizzle of good quality olive oil or a balsamic glaze adds a lovely sheen and a touch of acidity, which brightens the richness.

Side Dishes

This tart pairs wonderfully with a crisp green side salad tossed with a light vinaigrette to cut through the richness. Roasted root vegetables or a simple steamed green veggie like broccolini also work beautifully when you want a heartier meal.

Creative Ways to Present

For holiday dinners, I love turning this tart into mini tartlets using smaller rounds of puff pastry. It’s charming as individual portions on a platter, making it easy for guests to help themselves. Another favorite is serving it alongside soup for an elegant autumn lunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover tart tightly in plastic wrap and then foil, storing it in the fridge for up to 3 days. The flavors actually meld better after a day, though the pastry loses a bit of its original crispness.

Freezing

I’ve frozen this tart a couple of times with great success. To freeze, bake it fully, cool completely, then slice into portions and freeze on a baking sheet before transferring to airtight containers or freezer bags. It’ll keep well for up to 2 months.

Reheating

To reheat, I like popping pieces in a preheated oven at 350°F (175°C) for 10-15 minutes. This revives the crispiness of the crust better than the microwave does, and keeps the filling creamy and warm.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! If you want to use fresh pumpkin, roast it until tender, then puree it in a food processor or blender until smooth. Just make sure it’s well-drained and you measure the same amount as canned purée. This method adds a fresher, more vibrant pumpkin flavor.
What if I don’t eat pork—can I skip the bacon?

Definitely. You can omit the bacon entirely or substitute with smoked turkey bacon or crispy fried mushrooms for a similar texture and smoky flavor. Toasted nuts like walnuts or pecans are also great for added crunch.
Can I make this tart ahead of time?

Yes, you can assemble the tart up to a day in advance, then cover and refrigerate it. When ready, brush with egg wash and bake as directed. This improves convenience without sacrificing any flavor or texture.
Why do you add apple cider when caramelizing onions?

Apple cider helps deglaze the pan, releasing all those delicious browned bits from the onions, and adds a subtle sweetness and acidity that balances the rich flavors. It also prevents the onions from sticking and burning during caramelization.
Can I use homemade puff pastry?

You can! Homemade puff pastry makes this tart even more impressive with extra flaky layers. Just remember to chill your dough well and handle it carefully for the best rise and texture.

Final Thoughts

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe is truly one of those dishes that feels like a warm hug on a plate. I always find myself coming back to it when I want something both comforting and a little special. Trust me, once you try this tart, you’ll be reaching for it every time you want a conversation-starter or a cozy treat. So roll up your sleeves, and make this little slice of autumn magic — you won’t regret it!