Introduction

This Pumpkin, Ricotta & Caramelized Onion Tart is a delightful blend of sweet, savory, and creamy flavors perfect for cozy gatherings or an elegant appetizer. The combination of pumpkin, rich ricotta, crispy bacon, and fragrant sage wrapped in golden puff pastry makes it irresistible and surprisingly easy to prepare.

The image shows a golden brown tart with a thick, flaky crust in a white plate. Inside, there are two main layers: a bright yellow egg custard base and a creamy white cheese layer with a slightly melted texture. On top, crispy, dark red-brown bacon pieces are scattered evenly, adding a crunchy texture. Fresh green herb leaves, likely sage, lay flat and spread across the tart, with a light sprinkle of finely grated cheese and small bits of green herbs adding detail. The tart rests on a wooden board with a soft, white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon, chopped
4 sweet onions, thinly sliced
Kosher salt & black pepper, to taste
½ cup apple cider
2 sheets frozen puff pastry, thawed
1½ cups ricotta cheese
1⅓ cups pumpkin purée
2 cups freshly grated mozzarella cheese
2 handfuls fresh sage leaves
2 large eggs + 2 tsp water (for egg wash)
Grated Parmesan cheese, for topping

Instructions

Step 1: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
Step 2: Using some of the bacon fat left in the skillet, add the thinly sliced onions along with a pinch of salt and pepper. Cook over medium-low heat for 25–30 minutes, stirring occasionally, until the onions are deeply golden and soft.
Step 3: Pour in the apple cider and continue cooking for another 5 minutes until the liquid has mostly evaporated and the onions are richly caramelized.
Step 4: Preheat your oven to 400°F (200°C). On a lightly floured surface, gently roll out each puff pastry sheet just slightly to smooth edges. Transfer them to parchment-lined baking sheets. Score a 1-inch border around each sheet’s edge and prick the center area with a fork to prevent rising.
Step 5: In a medium bowl, combine the ricotta cheese and pumpkin purée. Season with salt and pepper to taste. Spread this mixture evenly inside the scored borders on each pastry sheet.
Step 6: Layer the caramelized onions, grated mozzarella, and crumbled bacon over the ricotta-pumpkin base evenly.
Step 7: Scatter fresh sage leaves over the top of each tart. In a small bowl, beat the eggs with water to make an egg wash and brush it along the edges of the puff pastry for a golden finish.
Step 8: Bake the tarts in the preheated oven for 25–30 minutes, or until the pastry is puffed and golden brown.
Step 9: Remove from the oven and immediately sprinkle with grated Parmesan cheese. Serve warm or at room temperature.

Tips & Variations

For a vegetarian version, omit the bacon and add toasted walnuts or pecans for extra texture and flavor.
If fresh sage is unavailable, dried sage can be used sparingly or substituted with fresh thyme for a different herb note.
Make sure to thaw the puff pastry completely before rolling to prevent cracking.
Use canned pumpkin purée or homemade for best flavor; avoid pumpkin pie filling which is sweetened and spiced.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness. This tart can also be served cold and makes a great addition to a lunchbox.

How to Serve

A golden-brown tart with a flaky crust holds several colorful layers: a smooth, bright yellow base, topped with creamy white cheese patches, and scattered with crispy, dark reddish-brown bacon pieces. Fresh green sage leaves and finely grated cheese are sprinkled over the top, adding texture and contrast. The tart sits on a wooden cutting board with some salt flakes around it, all placed on a white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the caramelized onions ahead of time?

Yes, caramelized onions can be made a day in advance and refrigerated. Reheat slightly before assembling the tart for the best results.

Is it necessary to use an egg wash on the puff pastry?

While not mandatory, brushing the pastry edges with egg wash helps achieve a beautiful golden color and a glossy finish that makes the tart more visually appealing.