Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Why Make This Recipe

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a perfect dish for a chilly day or a festive gathering. It combines sweet and savory flavors in a way that will delight everyone at the table. The buttery, flaky puff pastry serves as a lovely base, while the creamy ricotta and rich pumpkin purée create a delicious filling. The caramelized onions add a deep, sweet taste, and crispy bacon provides a wonderful salty contrast. Fresh sage brings an aromatic touch that enhances all the other flavors.

This recipe is not only delicious, but it is also heartbreakingly simple to prepare. You can easily make it for a family dinner, serve it at a brunch, or bring it to a potluck. It looks impressive, but it requires minimal work to put together, which is always a win in the kitchen. Plus, it can be served warm or at room temperature, making it a versatile option for any occasion.

If you’re looking for a dish that will have everyone asking for seconds and is full of seasonal flavors, this tart is the one to make. It’s packed with healthy ingredients while being indulgent at the same time, striking the right balance for any meal.

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

Making this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a straightforward process. Below, you’ll find detailed steps along with all the ingredients needed to prepare this delightful dish.

Ingredients

• 6 slices bacon, chopped
• 4 sweet onions, thinly sliced
• Kosher salt & black pepper, to taste
• ½ cup apple cider
• 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
• 2 large eggs + 2 tsp water (for egg wash)
• Grated Parmesan cheese, for topping

Directions

Cook Bacon

In a large skillet over medium heat, cook the chopped bacon until it’s nice and crispy. This usually takes about 5-7 minutes. Once done, remove the bacon pieces and place them on a paper towel-lined plate to drain excess fat. This will give you delicious, crunchy bits of bacon for the tart.

Caramelize Onions

In the same skillet, using some of the leftover bacon fat for flavor, add the thinly sliced onions. Season them with a pinch of kosher salt and black pepper. Cook the onions over medium-low heat for about 25–30 minutes, stirring gently. As they cook, they will soften and start to develop a golden brown color. After about 25 minutes, add the apple cider to the pan. This will help to enhance the sweetness and flavor of the onions. Cook for an additional 5 minutes until the onions are deeply golden and soft. This step of caramelizing the onions is crucial, as it adds a rich sweetness that balances the other flavors in the tart.

Prep Pastry

While the onions are caramelizing, preheat your oven to 400°F (200°C). Take your thawed puff pastry sheets and roll them out slightly on a floured surface to ensure they fit your baking sheet. Place the rolled-out pastry onto parchment-lined baking sheets. Use a knife to score a 1-inch border around the edges of each pastry sheet, being careful not to cut all the way through. Lastly, use a fork to prick the center of the pastry, which will help the center cook evenly without puffing up too much.

Make Filling

Now it’s time to prepare the filling! In a mixing bowl, combine the ricotta cheese and pumpkin purée. Add a bit of salt and black pepper to taste. Mix these ingredients until they are well blended and smooth. This creamy mixture is going to be the base for your tart, providing richness and a wonderful flavor profile.

Spread the ricotta and pumpkin mixture evenly within the scored borders of the puff pastry. Once you’ve done this, layer the caramelized onions generously over the top. Next, sprinkle the freshly grated mozzarella cheese and cooked bacon over the filling. Be sure to distribute everything evenly for the best flavor in every bite.

Add Sage & Bake

To finish off the tart, scatter the fresh sage leaves over the top of the fillings. The sage will create a lovely aroma as it bakes and adds a delightful touch of flavor. Carefully brush the edges of the pastry with the egg wash (the combination of 2 large eggs and 2 teaspoons of water), which helps to give the pastry a beautiful golden color as it bakes.

Place the tart in the preheated oven and bake for 25–30 minutes. Watch closely until the edges of the pastry are golden brown and puffed up. An enticing aroma will fill your kitchen, hinting at the deliciousness to come.

Finish

Once the tart is baked, sprinkle a little grated Parmesan cheese over the top while it’s still warm. This adds an additional tangy flavor that complements the other ingredients perfectly. Allow the tart to cool slightly before serving, but it’s best enjoyed warm or at room temperature. Cut it into squares or wedges, serve, and watch it disappear quickly as your guests savor each bite.

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

When serving the Pumpkin, Ricotta & Caramelized Onion Tart, you can get creative to enhance the dining experience. Here are some suggestions:

1. Presentation: Place the tart on a large wooden board or a beautiful platter to showcase its lovely golden crust. You can garnish with extra fresh sage leaves for a pop of color.

2. Accompaniments: Serve with a simple side salad drizzled with a light vinaigrette. The freshness of the salad will balance the richness of the tart.

3. Beverage Pairing: A crisp apple cider or white wine pairs beautifully with the flavors of this tart. If you want something non-alcoholic, consider serving with sparkling water or herbal tea.

4. Serving Style: You can serve it as a main dish or as a starter. For a lunch or brunch setting, it works well alongside other dishes like a quiche or a seasonal soup.

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

If you have leftovers (which can be a rare occurrence considering how delicious this tart is), here’s how to store them:

1. Cooling: Let the tart cool completely at room temperature before storage. This prevents condensation from forming, which might make the pastry soggy.

2. Refrigeration: Wrap the cooled tart in plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days.

3. Reheating: When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the tart on a baking sheet and heat it for about 10-15 minutes or until warmed through. This will help restore the crispiness of the pastry.

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

• Quality Ingredients: Use high-quality cheese and fresh ingredients for the best flavor. Fresh sage and good ricotta make a noticeable difference.
• Make Ahead: You can prepare the caramelized onions a day in advance. Store them in the fridge and then assemble the tart when you’re ready to bake.
• Customize Filling: Feel free to add other ingredients based on your preference. Spinach or kale can be a tasty addition, along with different cheeses that melt well.
• Puff Pastry Unfolding: Make sure your puff pastry is chilled but not frozen when you start working with it, as this helps retain its flaky texture during baking.

Variation

This recipe can be easily modified to suit different tastes:

• Vegetarian Version: Omit the bacon and substitute it with additional veggies like mushrooms or roasted red peppers.
• Herb Enhancements: If you don’t have sage, try using thyme or rosemary for a different flavor profile.
• Cheese Swap: Substitute the mozzarella with goat cheese or feta for a tangy twist.

FAQs

1. Can I use fresh pumpkin instead of pumpkin purée?
Yes, you can! Just roast the fresh pumpkin until tender, blend it until smooth, and measure out the required amount for your tart.

2. How can I make this tart gluten-free?
You can use gluten-free puff pastry. Just ensure that all your other ingredients are gluten-free as well.

3. Is this tart suitable for freezing?
Absolutely! You can freeze the unbaked tart. Just wrap it tightly and store it in the freezer for up to 2 months. When ready to bake, bake from frozen, adding additional time to the cooking process.

With this guide, making the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage will be a breeze. Its comforting flavors and satisfying texture make it a dish that’s sure to become a favorite in your home. Enjoy the cooking process and the delightful results!

Print