A Savory Delight for Any Occasion

There’s something incredibly comforting about a warm, flaky tart filled with the earthy flavors of pumpkin, rich ricotta cheese, and the sweet depth of caramelized onions—especially when you throw in crispy bacon and aromatic sage. This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage isn’t just food; it’s a hug on a plate. Whether you’re hosting a cozy family brunch, looking for a standout dish for a holiday gathering, or simply wanting to impress your loved ones for dinner, this tart will delight taste buds and spark joy.

The Secret to Why It Works

When it comes to choosing a dish that ticks all the boxes for flavor, ease, and aesthetic appeal, this tart hits the sweet spot. The combination of the creamy ricotta and pumpkin creates a mild yet flavorful base, while the caramelized onions add sweetness that balances perfectly with the savory bacon and earthy sage. It’s an indulgent dish that doesn’t require hours in the kitchen, making it an ideal candidate for weeknight dinners or festive occasions.

“This tart is a total game-changer! I made it for Thanksgiving, and my family couldn’t stop raving about it. The flavors work so well together!” – Happy home cook.

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

Creating this delightful tart is as straightforward as it is rewarding. It involves cooking bacon until it’s crispy, caramelizing onions for that wonderful sweetness, whipping up a simple filling, and layering all that goodness on flaky puff pastry. You’ll be balancing savory, sweet, and creamy elements that create a profound taste experience. Now let’s dive into how to bring this dish to life.

Gather Your Ingredients

To make this scrumptious tart, you’ll need the following 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

Note: You can replace the bacon with a vegetarian alternative or omit it for a meat-free version.

Step-by-Step Directions

Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon and place it on a paper towel-lined plate to absorb excess grease.
Caramelize the Onions: In the same skillet, using a bit of the leftover bacon fat, add the sliced onions along with a pinch of salt and pepper. Cook on medium-low heat for about 25–30 minutes, stirring occasionally. Once golden and soft, add the apple cider and continue cooking for another 5 minutes.
Prep the Pastry: Preheat your oven to 400°F (200°C). Roll out each sheet of puff pastry slightly on a floured surface, then place them on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork to prevent bubbling.
Make the Filling: In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season with salt and pepper. Spread this mixture evenly inside the bordered pastry.
Layer with Goodness: Top the ricotta and pumpkin filling with the caramelized onions, followed by the grated mozzarella and crumbled bacon.
Add Sage and Bake: Scatter fresh sage leaves over the top. Brush the pastry edges with the egg wash (a mixture of beaten eggs and water). Bake in the preheated oven for 25–30 minutes or until the pastry is golden and puffed.
Finish and Serve: Once out of the oven, sprinkle with grated Parmesan cheese. Serve warm or at room temperature for the best flavor.

Best Way to Serve

This tart is delightful on its own but can be elevated with some creative accompaniments. Consider serving it alongside a fresh arugula salad tossed in a light vinaigrette to balance the richness of the tart. A dollop of sour cream or a side of apple chutney also adds a lovely tangy layer. Pair it with a crisp white wine or a warm spiced cider for the perfect meal!

Storage Tips

If you have leftovers (though it’s often devoured quickly!), here’s how to store your Pumpkin, Ricotta & Caramelized Onion Tart. Allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through. For longer storage, you can freeze the tart before baking. Just make sure to wrap it well, and it should last up to 2 months in the freezer.

Pro Chef Tips

Choosing the Right Onions: The key to caramelized onions is patience. Using sweet onions like Vidalia enhances the natural sweetness of the tart.
Egg Wash for Shine: An egg wash not only gives the pastry a beautiful golden color but also helps seal the edges. Don’t skip this step!
Make it Ahead: You can prepare the filling and caramelize the onions a day ahead. Assemble everything right before baking to save time.

Recipe Variations

Feel free to make this recipe your own! You could swap the bacon for sautéed mushrooms for a vegetarian option or add some crumbled feta cheese for a tangy twist. Experiment with different herbs like thyme or oregano in place of sage to give it a new flavor profile. Leftover seasonal veggies, such as spinach or roasted bell peppers, can also be great additions.

Your Questions Answered

How long does it take to prepare this tart?

The total time, including prep and baking, is around 1 hour, making it a manageable dish for weeknight cooking or special occasions.

Can I use fresh pumpkin instead of purée?

Yes, you can make your own pumpkin purée using roasted fresh pumpkin, but ensure it’s well-blended and not overly watery before adding it to the filling.

How should I reheat leftovers safely?

Reheat leftovers in the oven at 350°F (175°C) to help maintain the tart’s flakiness. Cover it with foil if you notice the edges browning too quickly.

This savory tart embodies the essence of comfort food, and with its delightful combination of flavors and textures, it’s sure to earn a permanent place in your recipe repertoire!

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Total Time: 60 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Description

A comforting and indulgent tart filled with pumpkin, ricotta, caramelized onions, crispy bacon, and aromatic sage.

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

In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon and place it on a paper towel-lined plate to absorb excess grease.
In the same skillet, using a bit of the leftover bacon fat, add the sliced onions along with a pinch of salt and pepper. Cook on medium-low heat for about 25–30 minutes, stirring occasionally. Once golden and soft, add the apple cider and continue cooking for another 5 minutes.
Preheat your oven to 400°F (200°C). Roll out each sheet of puff pastry slightly on a floured surface, then place them on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork to prevent bubbling.
In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season with salt and pepper. Spread this mixture evenly inside the bordered pastry.
Top the ricotta and pumpkin filling with the caramelized onions, followed by the grated mozzarella and crumbled bacon.
Scatter fresh sage leaves over the top. Brush the pastry edges with the egg wash. Bake in the preheated oven for 25–30 minutes or until the pastry is golden and puffed.
Once out of the oven, sprinkle with grated Parmesan cheese. Serve warm or at room temperature for the best flavor.

Notes

For a vegetarian version, replace bacon with sautéed mushrooms or omit it altogether. You can prepare the filling and caramelize the onions a day ahead.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 15g
Cholesterol: 80mg

Keywords: pumpkin tart, savory tart, holiday dish, comfort food, brunch recipes