Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe

Introduction

If there were ever a dish that perfectly captured the cozy elegance of autumn, it’s this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. This savory tart combines everything I love about fall cooking — the sweetness of caramelized onions, the earthiness of pumpkin, the creamy richness of ricotta, and the salty crunch of bacon, all layered on golden puff pastry. It’s rustic yet sophisticated, simple enough for a weeknight, and impressive enough for a dinner party or holiday appetizer spread.

The first time I made this tart, I was looking for a way to use up leftover pumpkin purée that wasn’t another loaf of pumpkin bread. The result was so good it became a family favorite. The combination of pumpkin and ricotta makes a creamy, slightly sweet base that pairs beautifully with the tang of caramelized onions and the smokiness of bacon. Fresh sage leaves crisped in butter add a fragrant, herbal finish that ties everything together. Each bite is a perfect balance of sweet, salty, creamy, and flaky — an irresistible harmony of flavors and textures.

This dish is ideal as an appetizer, a light lunch with salad, or even as part of a brunch menu. The puff pastry makes it effortless yet elegant, so you can spend more time enjoying and less time stressing in the kitchen. If you’re a fan of savory tarts, you’ll appreciate how flexible this recipe is — swap the bacon for prosciutto, add roasted butternut squash, or sprinkle toasted walnuts on top for extra crunch.

For inspiration on mastering caramelized onions, check out Serious Eats’ guide to caramelizing onions perfectly — it’s a game-changer. And if you’re curious about pairing pumpkin with savory flavors, The Kitchn’s collection of savory pumpkin recipes will open a whole new world of ideas.

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is more than just a recipe — it’s a celebration of fall on a plate.

Recipe Card

Caramelized Onion Tart with Bacon and Sage

Author: Sarah White

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Description

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage layers creamy pumpkin-ricotta filling with sweet caramelized onions, smoky bacon, and crispy sage on flaky puff pastry. It’s a showstopping fall dish perfect for brunches, dinners, or holiday gatherings.

Ingredients

Scale

6 slices bacon, chopped
4 sweet onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste
½ cup apple cider
2 sheets frozen puff pastry, thawed

1½ cups ricotta cheese
1⅓ cups pumpkin purée (not pie filling)
2 cups freshly grated mozzarella cheese

2 handfuls fresh sage leaves
2 large eggs + 2 teaspoons water (for egg wash)
Grated Parmesan cheese, for topping

Instructions

Preheat the oven: Set your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, reserving about 1 tablespoon of the rendered fat.
Caramelize the onions: In the same skillet, add the sliced onions and a pinch of salt. Cook slowly over medium-low heat, stirring occasionally, for about 20–25 minutes until golden brown and soft. Add the apple cider and cook for 3–4 minutes, scraping up any browned bits. Let cool slightly.

Prepare the filling: In a medium bowl, mix together ricotta cheese, pumpkin purée, and 1 cup of mozzarella. Season generously with salt and pepper.
Assemble the pastry: Roll out each sheet of puff pastry slightly and place on prepared baking sheets. Score a 1-inch border around the edges (don’t cut all the way through). Prick the center with a fork to prevent puffing.
Layer the tart: Spread the pumpkin-ricotta mixture evenly inside the borders. Top with caramelized onions, bacon, and the remaining mozzarella.

Add the egg wash: Brush the pastry edges with beaten egg mixed with 2 teaspoons of water for a golden finish.
Bake: Transfer to the oven and bake for 20–25 minutes, until the pastry is golden and puffed.
Crisp the sage: While baking, heat a small amount of oil or butter in a skillet over medium heat. Add sage leaves and fry for 10–15 seconds until crisp. Drain on paper towels.

Finish and serve: Sprinkle the baked tart with Parmesan and crispy sage leaves. Slice and serve warm or at room temperature.

Notes

Active time: 30 minutes; Passive time: 35 minutes.

Use high-quality puff pastry for best results — brands like Dufour or Pepperidge Farm bake up beautifully.

The tart can be assembled up to a day in advance and baked just before serving.

Advanced Techniques

Perfecting the Art of Caramelized Onions

Patience is the key to deep, golden caramelized onions. Resist the urge to crank up the heat — low and slow is your friend. Stir every few minutes, allowing the onions’ natural sugars to develop richness. Adding a splash of apple cider at the end not only deglazes the pan but also adds a subtle tang that pairs beautifully with the pumpkin’s sweetness.

Getting the Puff Pastry Just Right

For the perfect flaky crust, make sure your puff pastry is cold when it goes into the oven. If it gets too soft while assembling, pop it back into the fridge for 10 minutes before baking. Scoring a border ensures the edges rise tall and crisp while the center stays flat to hold the filling.

Balancing Creaminess and Flavor in the Filling

Pumpkin and ricotta are mild by nature, so seasoning generously is essential. Taste the mixture before spreading it — a little extra salt or even a pinch of nutmeg or cayenne can make all the difference. I also love stirring in a tablespoon of grated Parmesan into the filling for an extra umami hit.

Creating a Crispy Sage Garnish

Crisping sage leaves in butter is a simple yet transformative touch. The leaves turn delicate and aromatic, adding both texture and fragrance. Sprinkle them just before serving so they stay crisp and contrast beautifully with the creamy filling.

Elevating with a Sweet-Savory Finish

For a gourmet twist, drizzle a tiny bit of balsamic glaze or honey over the finished tart. The sweetness plays perfectly against the salty bacon and creamy pumpkin. I’ve done this version for fall dinner parties, and it always gets rave reviews.

Storage, Shelf Life, and Maintenance Tips

Refrigerating the Tart for Later Enjoyment

This tart keeps well in the refrigerator for up to 3 days. Store in an airtight container or wrap tightly in foil. Reheat in a 350°F oven for 10–12 minutes to revive the flaky crust and creamy filling.

Freezing for Future Meals

You can freeze the tart either baked or unbaked. If freezing unbaked, assemble completely, wrap in plastic and foil, and freeze for up to a month. Bake from frozen, adding 5–10 extra minutes to the cooking time. If already baked, cool completely before freezing, then reheat directly from frozen.

Crisping the Pastry When Reheating

To prevent sogginess, reheat the tart on a wire rack over a baking sheet so air circulates underneath. This keeps the puff pastry light and crisp, even after refrigeration.

Making Ahead for Entertaining

For a stress-free dinner party, caramelize the onions and cook the bacon the day before. On the day of serving, assemble the tart in minutes and bake fresh — your kitchen will smell divine, and your guests will be impressed.

Transforming Leftovers

Leftover tart makes a wonderful breakfast! Warm a slice in a skillet and top with a fried egg — it’s indulgent and satisfying. You can also cut the tart into small squares for easy finger food at brunches.

Dietary Adaptations and Substitutions

Vegetarian Adaptation

To make this tart vegetarian, simply omit the bacon or replace it with sautéed mushrooms or sun-dried tomatoes. Both add great texture and savory depth without the meat.

Gluten-Free Version

Use gluten-free puff pastry (available in some specialty stores or online). The filling and toppings are naturally gluten-free, so this swap makes it suitable for gluten-sensitive guests.

Dairy-Free Adaptation

Substitute ricotta and mozzarella with dairy-free alternatives like cashew ricotta or vegan mozzarella shreds. Use plant-based puff pastry (most store-bought versions are dairy-free). You’ll still achieve that creamy, savory richness.

Lower-Calorie Option

For a lighter version, use low-fat ricotta and reduce the mozzarella slightly. The flavor remains indulgent while trimming the calories.

Herb Variations

If sage isn’t your favorite, try thyme, rosemary, or even crispy basil. Each herb brings its own seasonal flair and pairs beautifully with pumpkin and cheese.

FAQs About Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Can I Use Canned Pumpkin Instead of Fresh?

Yes! Canned pumpkin purée works perfectly here. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains sugar and spices.

What’s the Best Way to Prevent a Soggy Bottom?

Make sure the caramelized onions are well-drained and not too wet. Also, pricking the pastry with a fork helps steam escape so the base stays crisp.

Can I Make This Without Bacon?

Absolutely! The tart is delicious without meat. You can replace bacon with roasted red peppers or sautéed spinach for a vegetarian-friendly version.

How Do I Know When It’s Fully Baked?

The pastry should be puffed and golden brown, and the filling should be set with melted, lightly browned cheese on top. Rotate the pan halfway through baking for even cooking.

What Should I Serve with This Tart?

It pairs beautifully with a simple green salad dressed in lemon vinaigrette, roasted root vegetables, or a bowl of creamy soup. For brunch, serve alongside mimosas or cider cocktails for a complete fall meal.

Conclusion & Final Thoughts

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is everything a fall dish should be — cozy, flavorful, and effortlessly elegant. From the first bite of buttery pastry to the last morsel of creamy pumpkin filling, it’s a recipe that perfectly balances richness and lightness, sweetness and saltiness.

I love making this tart on cool weekends when the kitchen feels like the heart of the home. The smell of caramelizing onions mingling with sage and bacon is pure magic — it’s the kind of aroma that makes everyone drift into the kitchen, drawn by curiosity and hunger.

What’s wonderful about this recipe is how versatile it is. You can serve it as a stunning appetizer, slice it into squares for brunch, or pair it with soup for an easy dinner. It looks impressive but couldn’t be simpler to make, especially with ready-made puff pastry as the base.

If you’re searching for a dish that captures the essence of autumn — comforting, rich, and a little bit indulgent — this tart is the one. So pour yourself a glass of cider, pull out your favorite baking tray, and let this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage bring warmth and sophistication to your table. It’s a recipe that never fails to wow and one you’ll find yourself returning to every fall.