Description
A delightful tart featuring pumpkin, creamy ricotta, caramelized onions, smoky bacon, and fresh sage, perfect for fall gatherings.
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 bacon until crisp. Remove and set aside on a paper towel-lined plate.
- 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.
- 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.
- 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.
- Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.
- 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