If you’re looking for a dish that feels like a warm hug on a plate, then the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe is exactly what you need to try next. This tart balances the sweetness of pumpkin purée and caramelized onions with the creamy tang of ricotta and the smoky bite of crisp bacon, all wrapped in flaky puff pastry. The fresh sage adds a lovely herbal note that ties everything together, making it a perfect centerpiece for brunch, a cozy appetizer, or a festive side dish that’ll have everyone asking for seconds.
Ingredients You’ll Need
The beauty of the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe lies in its simplicity. Each ingredient brings its own charm, enhancing the texture, color, and burst of flavor in the final dish.
- 1 sheet puff pastry, thawed: Provides a buttery, flaky base that’s light yet sturdy enough to hold all the delicious toppings.
- 1 cup pumpkin purée (not pie filling): Adds a vibrant orange hue and natural sweetness that’s rich without being overpowering.
- 1/2 cup ricotta cheese: Brings a creamy, mild flavor that balances the earthiness of the pumpkin perfectly.
- 1/2 cup grated Parmesan cheese: Gives a nutty depth and hints of saltiness that enrich the tart’s flavor profile.
- 1/2 teaspoon salt: Essential to enhance and marry all the flavors together.
- 1/4 teaspoon black pepper: Adds a subtle heat and complexity.
- 1/4 teaspoon ground nutmeg: Introduces warmth and a hint of spice, beautifully complementing the pumpkin.
- 1 teaspoon fresh sage, finely chopped (or 1/4 teaspoon dried): Infuses herbal freshness with a slight earthiness that elevates the dish.
- 4 slices bacon, chopped: Crispy bacon adds a smoky crunch that contrasts delightfully with the creamy and soft elements.
- 1 large yellow onion, thinly sliced: Slowly caramelized onions bring natural sweetness and rich, golden color.
- 1 tablespoon olive oil: Used to gently cook the onions to perfect caramelization without burning.
- 1 teaspoon balsamic vinegar (optional): A little tang that brightens the caramelized onions and layers in complexity.
- 1 egg (for egg wash): Gives the tart crust that irresistible golden shine and crisp finish when baked.
- Fresh sage leaves for garnish (optional): Adds a pop of green and fragrant aroma for a beautiful final touch.
How to Make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This sets the stage for a perfectly crispy base and easy cleanup later.
Step 2: Crisp the Bacon
Cook the chopped bacon in a skillet over medium heat until it’s irresistibly crispy. Transfer the bacon to paper towels to drain the excess fat—this smoky crunch will add fantastic texture and flavor to your tart.
Step 3: Caramelize Onions
Discard most of the bacon fat, keeping about a tablespoon in the pan. Add olive oil along with the thinly sliced onions and cook over medium-low heat for 15–20 minutes. Stir often until the onions turn a deep golden brown and develop a sweet, rich flavor. Stir in the balsamic vinegar during the last minute, if using, for a subtle tang. Let the onions cool before layering.
Step 4: Mix the Filling
In a small bowl, combine pumpkin purée, ricotta, Parmesan, salt, pepper, nutmeg, and chopped sage. Stir until the mixture is smooth and creamy, promising a luscious taste in every bite.
Step 5: Prepare the Puff Pastry Base
Gently roll out the thawed puff pastry onto the lined baking sheet. Lightly score a 1-inch border around the edges without cutting all the way through. Prick the center of the pastry with a fork to prevent it from puffing too much during baking—this helps maintain the perfect tart shape.
Step 6: Assemble the Tart
Spread the pumpkin-ricotta filling evenly inside the border you scored. Then generously layer the caramelized onions and crispy bacon on top, making sure every slice will have a balanced amount of these glorious toppings.
Step 7: Egg Wash and Bake
Brush the edges of the puff pastry with the beaten egg, giving your tart a beautiful golden glow once baked. Place it in the oven and bake for 20–25 minutes, or until the crust is crisp and golden and the filling is set just right.
Step 8: Garnish and Cool
Once out of the oven, garnish with fresh sage leaves for that fragrant touch. Allow the tart to cool slightly before slicing so it holds together beautifully.
How to Serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
Garnishes
Fresh sage leaves not only add a pop of color but also enhance the herbal aroma. A light drizzle of good-quality olive oil or a sprinkle of Parmesan can also add extra flavor and presentation appeal.
Side Dishes
This tart pairs wonderfully with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast. Roasted root vegetables or a bowl of hearty soup make cozy companions on cooler days.
Creative Ways to Present
Serve the tart as elegant finger food at gatherings by cutting it into smaller squares. Alternatively, add a dollop of lemony crème fraîche or a tangy chutney alongside each slice for a gourmet twist your guests will adore.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover tart covered in the refrigerator for up to 3 days. It stays moist and flavorful, making it easy to enjoy the next day without losing its charm.
Freezing
This tart freezes well. Wrap it tightly in plastic wrap and then foil, and store in the freezer for up to a month. Thaw overnight in the refrigerator before reheating.
Reheating
To bring your tart back to life, reheat it in a 350°F (175°C) oven for about 10-15 minutes. This helps restore the crispness of the puff pastry while warming the filling evenly.
FAQs
Can I make this tart vegetarian?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or toasted walnuts for a satisfying texture and flavor boost that complements the pumpkin and ricotta beautifully.
Is there a substitute for puff pastry?
You can use a shortcrust pastry if you prefer a sturdier, less flaky base. It will still be delicious but offer a different texture that pairs nicely with the creamy filling.
Can this tart be served cold?
Yes, it’s delicious both warm and at room temperature. Serving it cold makes it an excellent choice for picnics or potlucks where reheating might not be possible.
What type of pumpkin should I use?
Use plain pumpkin purée, not the pumpkin pie filling that’s already sweetened and spiced. Homemade or canned 100% pumpkin purée works perfectly here.
Can I prepare the tart filling ahead of time?
The filling can be mixed a few hours before assembling the tart; just keep it covered in the fridge. Caramelize the onions and cook the bacon in advance as well to save time on the day you bake.
Final Thoughts
There’s something truly special about the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe that makes it a standout dish to add to your cooking repertoire. Its harmonious flavors, inviting textures, and the ease of preparation make it a go-to recipe for when you want to impress without stress. So go ahead and give this recipe a try—your kitchen will smell incredible, and your friends and family will thank you!
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Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Description
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a deliciously savory fall-inspired tart combining smooth pumpkin purée, creamy ricotta, sweet caramelized onions, and crispy bacon, all nestled in flaky puff pastry. Perfect as an appetizer or brunch dish, its harmonious blend of flavors and textures makes it a standout for any cozy gathering or holiday meal.
Ingredients
Pastry and Filling
- 1 sheet puff pastry, thawed
- 1 cup pumpkin purée (not pie filling)
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh sage, finely chopped (or 1/4 teaspoon dried)
Vegetables and Meat
- 1 large yellow onion, thinly sliced
- 4 slices bacon, chopped
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar (optional)
- 1 egg (for egg wash)
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cook Bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon pieces and drain on paper towels. Discard all but about 1 tablespoon of the bacon fat in the pan.
- Caramelize Onions: Add olive oil and sliced onions to the skillet with reserved bacon fat. Cook over medium-low heat for 15–20 minutes, stirring often, until the onions are deeply golden and caramelized. If using, stir in balsamic vinegar in the last minute. Remove from heat and set aside to cool.
- Mix Filling: In a small bowl, combine pumpkin purée, ricotta cheese, grated Parmesan, salt, black pepper, nutmeg, and chopped fresh or dried sage. Mix until smooth and well blended.
- Prepare Pastry: Roll out the thawed puff pastry onto the prepared baking sheet. Lightly score a 1-inch border around the edges of the pastry without cutting fully through. Prick the center area with a fork to prevent excess puffing.
- Assemble Tart: Spread the pumpkin-ricotta mixture evenly within the scored border. Top with the caramelized onions and then sprinkle the cooked bacon evenly on top.
- Apply Egg Wash: Brush the edges of the puff pastry border with a beaten egg to promote a golden, glossy finish when baked.
- Bake Tart: Place the tart in the preheated oven and bake for 20–25 minutes or until the pastry edges are golden brown and the filling is set.
- Garnish and Serve: Remove from oven and garnish with fresh sage leaves if desired. Slice and serve warm or at room temperature for best flavor.
Notes
- This tart works beautifully as an appetizer, brunch dish, or savory holiday side.
- To make it vegetarian, omit the bacon and substitute with sautéed mushrooms or toasted walnuts for added texture and flavor.
- If you prefer a tangier flavor, the balsamic vinegar in the onions adds a subtle depth but is optional.
- Ensure the puff pastry is fully thawed before rolling for easy handling and best puff.
