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Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Delicious Pumpkin, Ricotta & Caramelized Onion Tart Recipe

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage embodies cozy flavors perfect for fall and winter.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 1 package Frozen Puff Pastry Ideal for a flaky base; store-bought makes this dish quick.
  • 1 large Eggs For the egg wash; can be substituted with milk for a dairy-free option.
For the Filling
  • 1 cup Pumpkin Purée Adds earthy richness; fresh roasted pumpkin can be used for bolder flavor.
  • 1 cup Ricotta Cheese Contributes creamy texture; substitute with goat cheese for tangy alternative.
  • 1 cup Fresh Mozzarella Cheese Offers melty goodness; feel free to replace it with feta.
  • 1/4 cup Grated Parmesan Cheese Sprinkled on top for extra savory kick; optional.
For the Caramelized Onions
  • 4 strips Bacon Infuses smoky richness; can be replaced with pancetta or omitted entirely.
  • 2 cups Sweet Onions Brings sweetness and depth; shallots or yellow onions work as substitutes.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust to suit your taste.
  • 1/2 teaspoon Black Pepper Essential for seasoning; adjust to suit your taste.
  • 1/2 cup Apple Cider Adds sweetness and acidity; white wine or chicken broth can give alternatives.
For the Finishing Touch
  • 10 leaves Fresh Sage Leaves Elevates the tart with aromatic notes; dried can be used but fresh is preferred.

Equipment

  • large skillet
  • mixing bowl
  • Rolling Pin
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes.
  2. In the same skillet, reduce heat and add sliced sweet onions with salt and pepper; cook for 25–30 minutes until golden.
  3. Preheat oven to 400°F (200°C). Roll out thawed puff pastry to ¼-inch thickness and transfer to a parchment-lined baking sheet.
  4. In a mixing bowl, combine ricotta cheese and pumpkin purée, seasoning with salt and pepper to taste.
  5. Distribute caramelized onions over the ricotta-pumpkin base, then sprinkle with bacon and fresh mozzarella.
  6. Scatter fresh sage leaves over the top. Brush the pastry edges with egg wash and bake for 25–30 minutes.
  7. Allow tart to cool for about 10 minutes before slicing. Finish with grated Parmesan cheese.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 4mgCalcium: 200mgIron: 1mg

Notes

Allowing the tart to rest enhances flavor and makes slicing easier. Using fresh herbs significantly boosts the taste.

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