Pumpkin, Ricotta & Caramelized Onion Tart Recipe
This Pumpkin, Ricotta & Caramelized Onion Tart combines the sweetness of caramelized onions and pumpkin purée with the creamy richness of ricotta and melted mozzarella, all encased in a flaky puff pastry crust. Enhanced with crispy bacon and fresh sage, this savory tart makes a perfect appetizer or light meal for fall gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 tarts, serving approximately 6-8 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat
- 6 slices bacon, chopped
Vegetables & Produce
- 4 sweet onions, thinly sliced
- 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
Canned & Jarred
- 1⅓ cups pumpkin purée
Instructions
- Cook Bacon: In a large skillet, cook the chopped bacon over medium heat until crisp. Once cooked, remove the bacon using a slotted spoon and place it on a paper towel-lined plate to drain excess fat.
- Caramelize Onions: Using some of the rendered bacon fat left in the skillet, add the thinly sliced onions along with a pinch of kosher salt and black pepper. Cook the onions over medium-low heat for 25 to 30 minutes, stirring occasionally, until they become deeply golden and soft. Pour in the apple cider and cook for an additional 5 minutes to deepen the flavor and further soften the onions.
- Prep Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, gently roll each sheet of thawed puff pastry to slightly enlarge them. Transfer each to a parchment-lined baking sheet. Using a knife, score a 1-inch border around the edges of each pastry sheet without cutting all the way through. Prick the center area of each pastry with a fork to prevent excessive puffing in the middle during baking.
- Make Filling: In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season the mixture lightly with salt and black pepper. Spread this pumpkin-ricotta filling evenly inside the scored borders of the puff pastry sheets. Then, layer the caramelized onions over the filling, followed by an even sprinkling of grated mozzarella cheese and the cooked, crumbled bacon.
- Add Sage & Bake: Scatter fresh sage leaves evenly over the top of the tart. In a small bowl, whisk together 2 eggs and 2 teaspoons of water to create an egg wash. Brush this egg wash lightly around the edges of the puff pastry to help achieve a golden, glossy crust. Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the pastry is puffed up and golden brown.
- Finish: Remove the tarts from the oven and immediately sprinkle grated Parmesan over the top while still warm. Serve the tart warm or at room temperature as an elegant appetizer or light meal.
Notes
- Make sure to allow the puff pastry to thaw completely before rolling for best results.
- Use fresh sage leaves for the best aromatic impact; dried sage will not provide the same flavor.
- You can substitute the bacon with smoked turkey bacon or omit for a vegetarian version, but that will change the flavor profile.
- If you want a sweeter tart, use sweet apple cider rather than hard cider.
- To save time, caramelized onions can be prepared a day in advance and refrigerated.
Keywords: pumpkin tart, caramelized onion tart, ricotta tart, puff pastry tart, fall recipes, savory tart, bacon tart, sage recipe
