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Pumpkin, Ricotta & Caramelized Onion Tart

Pumpkin, Ricotta & Caramelized Onion Tart
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★★★★★

4.8 from 22 reviews

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a deliciously savory and slightly sweet fall-inspired tart. It features a flaky puff pastry base topped with creamy ricotta and pumpkin purée, sweet caramelized onions, crispy bacon, fresh sage, and melted mozzarella, finished with a sprinkle of Parmesan. Perfect as a cozy appetizer or light meal, this tart combines rich flavors and textures for an impressive dish anyone can enjoy.

Ingredients

Scale

Meat

  • 6 slices bacon, chopped

Vegetables & Produce

  • 4 sweet onions, thinly sliced
  • 2 handfuls fresh sage leaves

Dairy

  • 1½ cups ricotta cheese
  • 2 cups freshly grated mozzarella cheese
  • Grated Parmesan cheese, for topping
  • 2 large eggs (for egg wash)

Pantry

  • Kosher salt & black pepper, to taste
  • ½ cup apple cider
  • 2 sheets frozen puff pastry, thawed
  • 2 tsp water (for egg wash)
  • 1⅓ cups pumpkin purée

Instructions

  1. Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until it becomes crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat and keep it crispy.
  2. Caramelize Onions: Using the skillet with some of the reserved bacon fat, add the thinly sliced sweet onions along with a pinch of kosher salt and black pepper. Cook the onions over medium-low heat for 25 to 30 minutes, stirring occasionally until they are deeply golden and soft. Pour in the apple cider and continue cooking for another 5 minutes until the liquid reduces and the onions are richly caramelized.
  3. Prep Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each sheet of frozen puff pastry slightly. Place the sheets on parchment-lined baking sheets. Using a knife, score a 1-inch border around the edges of each pastry sheet without cutting all the way through, and prick the center area with a fork to prevent puffing too much.
  4. Make Filling: In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season with salt and black pepper to taste and mix well until smooth and creamy. Spread this mixture evenly within the scored borders on each puff pastry sheet. Then, evenly distribute the caramelized onions on top, followed by the freshly grated mozzarella cheese and crumbled cooked bacon.
  5. Add Sage & Bake: Scatter fresh sage leaves over the assembled tart. In a small bowl, whisk together 2 large eggs and 2 teaspoons of water to create an egg wash. Gently brush the edges of the puff pastry with this egg wash to help it turn golden and glossy during baking. Bake the tarts in the preheated oven for 25 to 30 minutes or until the pastry is puffed up and golden brown.
  6. Finish: Remove the tart from the oven and immediately sprinkle the top with grated Parmesan cheese. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Thaw the puff pastry sheets completely before rolling and assembling for best results.
  • Use sweet onions like Vidalia or Walla Walla for a naturally sweeter caramelized onion layer.
  • Leftover tart can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.
  • For a vegetarian version, omit the bacon and consider adding toasted walnuts for crunch.
  • Ensure the pastry edges are well-scored but not cut all the way through so they puff up nicely as a border.

Nutrition

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

Find it online: https://tastemadebyclara.com/pumpkin-ricotta-and-caramelized-onion-tart/