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Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

A perfect dish for a chilly day, this tart combines sweet pumpkin, creamy ricotta, caramelized onions, and crispy bacon for a delightful sweet and savory experience.

Ingredients

Scale
  • 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

Instructions

  1. Cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.
  2. In the same skillet, add thinly sliced onions and season with salt and pepper. Cook over medium-low heat for 25-30 minutes until caramelized. Add apple cider and cook for an additional 5 minutes.
  3. Preheat the oven to 400°F (200°C). Roll out puff pastry on a floured surface, place on parchment-lined baking sheets, and score a 1-inch border around the edges.
  4. In a mixing bowl, combine ricotta and pumpkin purée. Season with salt and pepper, mix until smooth.
  5. Spread the ricotta and pumpkin mixture within the scored borders of the pastry. Layer the caramelized onions, mozzarella cheese, and cooked bacon evenly on top.
  6. Scatter fresh sage leaves over the filling and brush the edges of the pastry with egg wash.
  7. Bake for 25-30 minutes until the pastry is golden brown and puffed.
  8. Sprinkle grated Parmesan over the top while warm. Allow to cool slightly before serving.

Notes

For a vegetarian version, omit the bacon and use additional vegetables. You can also customize the cheese type for different flavors.

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