Pumpkin, Ricotta & Caramelized Onion Tart

Why Make This Recipe

When it comes to seasonal cooking, few ingredients can boast the versatility and flavor that pumpkin offers, especially when paired with the rich creaminess of ricotta, the savory sweetness of caramelized onions, and the smokiness of bacon. This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is not just food; it’s a harmonious blend of textures and tastes that transitions beautifully from a warm, inviting appetizer to a satisfying main dish.

Whether you’re hosting a fall gathering or simply wanting to spoil your family with something special, this tart captures the essence of cozy home-cooked meals. The flaky puff pastry serves as the perfect vessel for the hearty filling, while the crisp bacon and aromatic sage enhance the dish’s complexity. Besides being delicious, this tart is visually stunning, making it an instant centerpiece for any dining table.

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

Cooking may feel like an art form, but at its core, it is straightforward—especially when you’re making a dish as delightful as this tart. With carefully paced steps, you’ll find that the preparation is enjoyable and the final product impeccably impressive.

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

1. Cook Bacon:
   In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.

2. Caramelize Onions:
   In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.

3. Prep Pastry:
   Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.

4. Make Filling:
   In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.

5. Add Sage & Bake:
   Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.

6. Finish:
   Sprinkle with Parmesan and serve warm or at room temperature.

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

Serving this tart is as rewarding as making it. To fully enjoy the depth of flavors, serve it warm freshly baked. Cut into generous slices and place on individual plates. This dish pairs wonderfully with a simple side salad, a light vinaigrette, or even a glass of chilled white wine. For a cozy twist, consider pairing it with a warm autumnal beverage, like spiced cider or mulled wine.

Presentation Tips

• Garnish: Add extra sage leaves around the dish for a rustic touch.
• Plating: Use a large platter for a family-style presentation, or plate individual servings for an elegant touch.
• Texture: Consider serving with crispy bread or crackers on the side for added crunch.

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

If you find yourself with leftovers (though that’s quite rare!), storing this tart is easy.

Storage Instructions

• Refrigeration: Cover the tart in plastic wrap or in an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: To freeze, slice the tart and wrap each piece in plastic wrap and then aluminum foil. It will last up to 2 months in the freezer.

Reheating Instructions

• Oven: Preheat your oven to 350°F (175°C) and place the tart on a baking sheet. Cover lightly with foil and warm for about 10-15 minutes, or until heated through.
• Microwave: If you’re in a hurry, you can microwave individual slices for about 30 seconds, but the flaky texture of the pastry may not be as crisp.

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

• Quality Ingredients: Use fresh sage and good-quality mozzarella for the best flavor.
• Caramelization: Be patient when caramelizing the onions; this step infuses sweetness into the dish. Low and slow wins the race!
• Puff Pastry: If you find frozen puff pastry difficult to work with, make sure it is fully thawed before rolling, as it will be more pliable.
• Extra Flavor: Feel free to experiment with spices! A dash of nutmeg in the ricotta-pumpkin mix can elevate the tart to another level.

Variation

Feel free to customize this recipe to fit your dietary preferences or seasonal availability:

• Vegetarian Version: Omit the bacon and add extra veggies like spinach or roasted mushrooms for heft.
• Spicy Kick: Incorporate diced jalapeños or crushed red pepper flakes into the caramelized onions for heat.
• Different Cheeses: Swap mozzarella for goat cheese for a tangy twist or use feta for a sharper flavor profile.

FAQs

How can I make the tart ahead of time?

You can prepare the filling and caramelize the onions a day in advance. Store them separately in the fridge. Assemble the tart just before baking for the best results.

Can I use fresh pumpkin instead of pumpkin purée?

Yes, fresh pumpkin can be used! Roast or steam it until soft, then puree until smooth. Just ensure that you properly drain any excess moisture to prevent the filling from getting too watery.

What can I serve with the tart for a full meal?

Consider a simple side salad with mixed greens, vinaigrette, or roasted vegetables. Soups, like a creamy tomato or butternut squash, would also complement the tart beautifully.

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is more than just a recipe; it’s a culinary experience that celebrates the colors and flavors of autumn. Perfect for both special occasions and everyday meals, it will surely become a favorite in your home. So roll up your sleeves, gather your ingredients, and dive into a delightful kitchen adventure!

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

---

• Author: amanda-hart
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian (optional)

Pin Recipe

Pin Recipe

Description

A delightful tart featuring pumpkin, creamy ricotta, caramelized onions, smoky bacon, and fresh sage, perfect for fall gatherings.

---

Ingredients

Scale 1x2x3x

• 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. In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
2. In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.
3. Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.
4. In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
5. Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.
6. Sprinkle with Parmesan and serve warm or at room temperature.

Notes

For a vegetarian version, omit bacon and add extra veggies like spinach or roasted mushrooms. Experiment with spices for extra flavor.

• Prep Time: 30 minutes
• Cook Time: 60 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: 40g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 90mg

Keywords: pumpkin, tart, bacon, fall recipes, savory tart