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
Scale
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.
