Pumpkin, Ricotta & Caramelized Onion Tart

If you love savory tarts that combine comforting autumn flavors with a crisp, flaky crust, then you’re going to adore this Pumpkin, Ricotta & Caramelized Onion Tart This dish brings together the rich sweetness of slow-cooked onions, smoky bacon, aromatic sage, and the creamy dreaminess of ricotta and pumpkin purée, all nestled inside perfectly puffed pastry. Every bite bursts with layers of texture and flavor that will wow your taste buds and make it an instant favorite for brunch, lunch, or a cozy dinner.

Ingredients You’ll Need

The ingredients for this tart may seem simple at first glance, but each one plays an essential role in making this ramelized Onion Tart with Bacon and Sage pop with flavor, texture, and vibrant color. From the crispy bacon that adds smoky crunch to the tender sage leaves that bring an earthy aroma—every element works harmoniously to create a stunning dish.

• Bacon, 6 slices, chopped: This crispy, smoky addition layers in rich flavor and texture.
• Sweet onions, 4 thinly sliced: Caramelized slowly, they provide deep sweetness and softness.
• Kosher salt & black pepper: Essential for seasoning at every step, enhancing the natural flavors.
• Apple cider, ½ cup: Adds slight acidity and sweetness to elevate the onion caramelization.
• Frozen puff pastry, 2 sheets, thawed: Flaky, golden, and buttery, it’s the perfect base for this tart.
• Ricotta cheese, 1½ cups: Creamy and mild, it balances the sweetness and richness beautifully.
• Pumpkin purée, 1⅓ cups: Adds subtle earthiness and a velvety texture to the filling.
• Mozzarella cheese, 2 cups freshly grated: Melts perfectly to create gooey, delicious pockets throughout.
• Fresh sage leaves, 2 handfuls: Offers wonderful fragrance and herby brightness.
• Large eggs, 2 + 2 tsp water (egg wash): Gives the crust a beautiful golden shine.
• Grated Parmesan cheese, for topping: A salty, nutty finish that crowns the tart in style.

How to Make Pumpkin, Ricotta & Caramelized Onion Tart

Step 1: Cook the Bacon

Start by frying the chopped bacon in a large skillet until it’s beautifully crisp and golden. This step is key because the bacon fat left behind will enrich the caramelized onions later. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat but keep all that wonderful flavor in the pan.

Step 2: Caramelize the Onions

Using the same skillet with some bacon fat, add the thinly sliced sweet onions along with a pinch of kosher salt and black pepper. Cook them slowly over medium-low heat, stirring occasionally, for about 25 to 30 minutes. This slow process transforms the onions into a deeply golden, sweet, and tender layer. Once the onions are just about perfect, pour in the apple cider and let it simmer for another 5 minutes until everything melds into a sticky, caramelized goodness.

Step 3: Prepare the Pastry

While the onions finish, preheat your oven to 400°F (200°C). Lightly roll out each sheet of thawed puff pastry on a floured surface, then transfer them onto parchment-lined baking sheets. Using a knife, score a 1-inch border around the edges of each sheet — this allows the border to puff and crisp up while holding the filling in place. Don’t forget to prick the center gently with a fork so the middle doesn’t bubble up too much.

Step 4: Mix and Spread the Filling

In a mixing bowl, combine the ricotta cheese and pumpkin purée, seasoning with a bit of salt and pepper to bring out their natural flavors. Spread this luxuriously creamy mixture evenly within the pastry borders. Then, layer the caramelized onions, sprinkle the freshly grated mozzarella, and scatter the crisp bacon bits over the top. This combination creates the perfect balance of creamy, sweet, smoky, and cheesy elements.

Step 5: Add Sage and Bake

Scatter fresh sage leaves generously over the assembled tart for earthy flair and aroma. Next, brush the pastry edges with your egg wash to ensure a gorgeous golden color once baked. Place the tarts in the oven and bake for 25 to 30 minutes until the pastry is puffed, flaky, and tempting golden-brown.

Step 6: Finish with Parmesan

When the tarts come out of the oven, sprinkle a layer of grated Parmesan cheese on top for a salty, nutty finish that perfectly complements the richness of the filling. Serve warm or at room temperature to enjoy the full spectrum of flavors and textures.

How to Serve Pumpkin, Ricotta & Caramelized Onion Tart

Garnishes

To elevate your presentation, consider sprigs of fresh sage or a light drizzle of aged balsamic vinegar. A sprinkle of freshly cracked black pepper right before serving adds a subtle kick that wakes up all the savory layers. These little touches make the tart feel truly special and inviting.

Side Dishes

This tart pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a bowl of roasted seasonal vegetables. Since the tart is rich and flavorful, light and refreshing sides help balance the meal and keep things feeling fresh and vibrant.

Creative Ways to Present

Instead of serving as one large tart, slice into individual portions for a touch of elegance at brunch or entertaining. You can also serve warm slices alongside a rustic soup for a comforting meal on chilly days. For a party, cut into bite-sized squares and garnish each with a small sage leaf for a charming appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover ramelized Onion Tart with Bacon and Sage in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to maintain the crust’s texture as best as possible.

Freezing

This tart freezes well if you want to prepare in advance. Freeze it unbaked on the baking sheet first, then wrap tightly once solid. When ready to bake, thaw in the fridge overnight and proceed with the egg wash and baking instructions for a fresh-from-the-oven taste.

Reheating

To warm up leftovers, pop the tart in a 350°F oven for 10-15 minutes to bring back that flaky crispness without drying out the filling. Avoid microwaving, which can make the pastry soggy. Enjoy your tart just as delicious as the first time!

FAQs

Can I use fresh pumpkin instead of pumpkin purée?

Absolutely! If you have fresh pumpkin, simply roast it until soft and then mash it or blend it into a smooth purée. This adds an extra homemade touch that pairs wonderfully with the tart’s flavors.

Is there a vegetarian version of this tart?

You can omit the bacon for a vegetarian version and consider adding toasted walnuts or smoked paprika to achieve a similar smoky depth. The caramelized onions and sage provide plenty of flavor to stand on their own.

Can I make this tart gluten-free?

Yes, by using a gluten-free puff pastry or making your own gluten-free dough, you can enjoy this tart without gluten while still keeping the texture light and flaky.

What other herbs would complement this tart?

Thyme or rosemary makes great alternatives or additions to the sage, adding different earthy notes that pair beautifully with pumpkin and caramelized onions.

Can I prepare components ahead of time?

Definitely! You can caramelize the onions and cook the bacon a day ahead to save time on baking day. Store these separately in the fridge and assemble the tart right before baking for the freshest results.

Final Thoughts

This ramelized Onion Tart with Bacon and Sage is truly a labor of love that rewards you with deep, layered flavors and crowd-pleasing textures. Whether you’re serving it for a casual family dinner or impressing guests, it’s sure to become one of your favorite dishes to return to time and again. Don’t hesitate—try it out and watch everyone’s faces light up with every delicious bite!

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