Introduction

This Pumpkin, Ricotta & Caramelized Onion Tart is a perfect balance of creamy, savory, and slightly sweet flavors. Featuring crispy bacon and fresh sage, it makes a stunning centerpiece for any meal. It’s surprisingly easy to prepare and sure to impress your guests or family.

A savory tart is shown with a crispy golden crust forming the base and sides, holding a creamy yellow filling that looks smooth with some bubbling on top. Scattered over the filling are crispy browned bacon pieces with a shiny, slightly oily texture, along with sprinkled white cheese shreds that add a soft contrast. Several fresh green sage leaves are laid on the tart’s surface, giving a pop of color and texture. The tart rests on a wooden board, with a bowl slightly blurred in the background on a white marbled surface. 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 and set it aside on a paper towel-lined plate to drain excess fat.
Step 2: Using the same skillet and some of the bacon fat, add the thinly sliced onions along with a pinch of salt and pepper. Cook over medium-low heat, stirring occasionally, for 25–30 minutes until onions are deeply golden and soft.
Step 3: Pour in the apple cider and continue cooking the onions for another 5 minutes until the liquid is mostly evaporated and the onions are caramelized.
Step 4: Preheat your oven to 400°F (200°C). On a floured surface, roll out each thawed puff pastry sheet slightly. Place each sheet on separate parchment-lined baking sheets. Score a 1-inch border around the edges of each sheet and prick the center gently with a fork to prevent bubbling.
Step 5: In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season lightly with salt and pepper. Spread this mixture evenly within the scored borders of the puff pastry sheets.
Step 6: Layer the caramelized onions over the pumpkin and ricotta base, then sprinkle with freshly grated mozzarella cheese and crumbled bacon.
Step 7: Scatter fresh sage leaves evenly on top. In a small bowl, whisk together the eggs and water to make the egg wash and brush it over the puff pastry edges.
Step 8: Bake the tarts in the preheated oven for 25–30 minutes, or until the pastry is golden and puffed.
Step 9: Remove from the oven and immediately sprinkle with grated Parmesan cheese. Serve warm or at room temperature.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted walnuts for texture.
Swap the sweet onions for shallots for a milder flavor.
If fresh sage isn’t available, try thyme or rosemary as alternative herbs.
Use canned pumpkin purée or homemade for the best flavor, but avoid pumpkin pie filling which contains added spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to maintain the pastry’s crispiness. The tart can also be served cold or at room temperature.

How to Serve

A close-up of a savory tart with a golden-brown, flaky crust forming the base layer, filled with a creamy, slightly yellow egg custard as the second layer. On top, there is a mix of crispy, browned bacon pieces scattered evenly, along with dollops of white cheese melting into the custard. Fresh green sage leaves are placed on the surface, adding a touch of color and texture. The tart is set on a wooden board over a white marbled surface, with some grated cheese sprinkled lightly on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the caramelized onions ahead of time?

Yes, caramelized onions can be made up to 3 days in advance and stored in the fridge. Reheat gently before assembling the tart.

What can I use instead of puff pastry?

You can substitute with homemade or store-bought pie crust, but puff pastry gives the tart its signature light, flaky texture.