Description

This Pumpkin, Ricotta & Caramelized Onion Tart combines the rich creaminess of ricotta with the earthy sweetness of pumpkin and caramelized onions, enhanced by crispy bacon and fragrant fresh sage. Baked on a flaky puff pastry crust, this savory tart makes a perfect appetizer, brunch dish, or light main course served warm or at room temperature.

Ingredients

Scale

Meats

6 slices bacon, chopped

Vegetables & Fruits

4 sweet onions, thinly sliced
1⅓ cups pumpkin purée
2 handfuls fresh sage leaves

Dairy

1½ cups ricotta cheese
2 cups freshly grated mozzarella cheese
Grated Parmesan cheese, for topping
2 large eggs + 2 tsp water (for egg wash)

Pantry

Kosher salt & black pepper, to taste
½ cup apple cider
2 sheets frozen puff pastry, thawed

Instructions

Cook Bacon: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain it on a paper towel-lined plate to remove excess fat.
Caramelize Onions: In the same skillet with some of the reserved bacon fat, add the thinly sliced onions along with a pinch of kosher salt and black pepper. Cook over medium-low heat for 25–30 minutes, stirring occasionally, until the onions are deeply golden and soft. Add the apple cider and cook for an additional 5 minutes to enhance the sweetness and deeper flavor.
Prep Pastry: Preheat the oven to 400°F (200°C). Lightly flour a surface and roll out each sheet of thawed puff pastry slightly to even thickness. Place the pastry sheets on parchment-lined baking sheets. Score a 1-inch border around the edges of each sheet without cutting all the way through and prick the center area with a fork to prevent excessive puffing.
Make Filling: In a mixing bowl, combine the ricotta cheese and pumpkin purée, seasoning with a little salt and pepper to taste. Spread this mixture evenly within the scored borders on each puff pastry sheet. Layer the caramelized onions evenly on top of the ricotta-pumpkin base, then sprinkle with grated mozzarella cheese and the cooked crumbled bacon.
Add Sage & Bake: Scatter fresh sage leaves evenly over the filling. In a small bowl, whisk the eggs with water to make an egg wash, and brush this over the exposed pastry edges to promote golden browning. Place the tarts in the preheated oven and bake for 25–30 minutes, or until the pastry is golden and puffed up.
Finish & Serve: Remove the tarts from the oven and immediately sprinkle grated Parmesan cheese over the top. Allow to cool slightly and serve warm or at room temperature for best flavor.

Notes

You can substitute the sweet onions with yellow onions if necessary, but sweet onions caramelize more naturally.
Ensure the pumpkin purée is well-drained or thick to prevent sogginess in the tart.
If fresh sage is not available, dried sage can be used but use sparingly as it is more potent.
For a vegetarian version, omit the bacon or substitute with smoked mushrooms.
Serve this tart alongside a fresh green salad for a balanced meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Pumpkin tart, Ricotta tart, Caramelized onion tart, Bacon tart, Sage tart, Puff pastry tart, Autumn appetizer