Introduction

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a perfect balance of savory and sweet flavors wrapped in flaky puff pastry. It’s an elegant yet approachable dish that works beautifully for a cozy dinner or a festive gathering. With creamy ricotta, tender pumpkin, and crispy bacon, every bite is a delight.

A golden brown quiche in a white fluted tart pan sits on a wooden board over a white marbled surface. The quiche has a crispy crust layer, topped with a creamy yellow egg filling speckled with melted white cheese. On top, crispy reddish-brown bacon pieces are scattered, along with fresh green sage leaves and a light sprinkle of black pepper. The texture looks smooth and slightly bubbly on the filling. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.

Step 2: Add the thinly sliced onions to the skillet with the bacon fat. Season with a pinch of salt and black pepper. Cook over medium-low heat, stirring occasionally, until the onions are deeply golden and caramelized, about 25–30 minutes.

Step 3: Pour in the apple cider and continue cooking the onions for another 5 minutes, until soft and richly colored. Remove from heat and set aside.

Step 4: Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out each puff pastry sheet slightly. Place them on parchment-lined baking sheets. Using a sharp knife, score a 1-inch border around the edges of each sheet, being careful not to cut all the way through. Prick the center area with a fork to prevent excessive puffing.

Step 5: In a medium bowl, combine the ricotta cheese and pumpkin purée. Season with salt and pepper to taste, then spread this mixture evenly inside the scored borders on each pastry sheet.

Step 6: Evenly distribute the caramelized onions over the pumpkin mixture, then sprinkle with grated mozzarella and the cooked bacon pieces.

Step 7: Scatter fresh sage leaves over the top of each tart. In a small bowl, whisk together the eggs and water to make an egg wash. Brush the egg wash along the edges of the pastry borders.

Step 8: Bake the tarts in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.

Step 9: Remove from the oven and immediately sprinkle grated Parmesan cheese over the hot tarts. Serve warm or at room temperature.

Tips & Variations

Use leftover cooked bacon or turkey bacon as a substitute for regular bacon to reduce fat content.

For a vegetarian version, omit bacon and add toasted nuts like walnuts or pecans for crunch.

If fresh sage isn’t available, dried sage can be sprinkled sparingly on top before baking.

Allow the caramelized onions to cool slightly for neater spreading and to avoid soggy pastry.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast fresh pumpkin until soft, then blend it into a smooth purée. Make sure it’s well-drained to avoid excess moisture in the tart.

Is it possible to prepare the tart in advance?

You can assemble the tart up to the baking step, cover it tightly, and refrigerate for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.