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.