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

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★★★★★

4.4 from 148 reviews

A savory and comforting tart that combines the sweetness of caramelized onions and pumpkin purée with creamy ricotta cheese, crispy bacon, and fragrant fresh sage, all nestled in flaky puff pastry and topped with melted mozzarella and Parmesan. Perfect as a hearty appetizer or a delicious main dish for fall gatherings.

Ingredients

Scale

Bacon and Onions

  • 6 slices bacon, chopped
  • 4 sweet onions, thinly sliced
  • Kosher salt & black pepper, to taste
  • ½ cup apple cider

Tart Base and Filling

  • 2 sheets frozen puff pastry, thawed
  • 1½ cups ricotta cheese
  • 1⅓ cups pumpkin purée
  • 2 cups freshly grated mozzarella cheese
  • 2 handfuls fresh sage leaves

Additional Ingredients

  • 2 large eggs + 2 tsp water (for egg wash)
  • Grated Parmesan cheese, for topping

Instructions

  1. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels, reserving a small amount of bacon fat in the skillet.
  2. Caramelize the Onions: Add the thinly sliced sweet onions to the skillet with the reserved bacon fat. Season with kosher salt and black pepper. Cook over medium-low heat, stirring occasionally, until the onions become translucent and golden brown, about 25-30 minutes.
  3. Deglaze with Apple Cider: Pour ½ cup apple cider into the skillet with caramelized onions. Stir to deglaze the pan, scraping up any browned bits. Cook until the cider is mostly evaporated and the onions are sticky and well caramelized. Remove from heat.
  4. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each sheet of thawed puff pastry to fit your tart pan or baking sheet. Place the puff pastry on a parchment-lined baking sheet or tart pan, pricking the base with a fork to prevent excessive puffing.
  5. Mix the Filling: In a bowl, combine ricotta cheese, pumpkin purée, and half of the grated mozzarella cheese. Season to taste with salt and pepper. Spread this mixture evenly over the prepared puff pastry base, leaving a small border around the edges.
  6. Add Onions, Bacon, and Sage: Evenly distribute the caramelized onion mixture and cooked bacon over the ricotta-pumpkin layer. Scatter fresh sage leaves on top, reserving a few for garnish after baking.
  7. Top with Cheese: Sprinkle the remaining mozzarella cheese over the top of the tart. Finish with a generous dusting of grated Parmesan cheese.
  8. Apply Egg Wash and Bake: In a small bowl, beat the 2 large eggs with 2 teaspoons of water to create an egg wash. Brush the edges of the puff pastry with the egg wash for a golden finish. Bake the tart in the preheated oven for 25-30 minutes or until the pastry is puffed and golden, and the cheese is melted and bubbly.
  9. Garnish and Serve: Remove the tart from the oven, garnish with reserved fresh sage leaves. Let cool slightly before slicing and serving warm.

Notes

  • For a vegetarian version, omit bacon and increase the amount of caramelized onions or add sautéed mushrooms.
  • Use fresh pumpkin purée made from roasted pumpkin for the best flavor.
  • Make sure puff pastry is fully thawed before rolling out to avoid cracking.
  • Serve with a crisp green salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or toaster oven for the best texture.

Keywords: pumpkin tart, ricotta tart, caramelized onion tart, bacon tart, sage tart, puff pastry tart, fall recipe, autumn appetizer

Find it online: https://mjrecipe.com/pumpkin-ricotta-and-caramelized-onion-tart-with-bacon-and-sage-recipe/