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Pumpkin, Ricotta & Caramelized Onion Tart Recipe

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★★★★★

4.6 from 79 reviews

This Pumpkin, Ricotta & Caramelized Onion Tart combines the rich creaminess of ricotta and pumpkin purée with sweet caramelized onions, crispy bacon, and fresh sage on a flaky puff pastry crust. This savory tart is perfect for a cozy meal or elegant appetizer, bringing autumn flavors to your table with a balance of textures and flavors.

Ingredients

Scale

For the Tart

  • 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

  1. Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Once cooked, transfer it to a paper towel-lined plate to drain excess fat and crisp further.
  2. Caramelize Onions: Using the same skillet, pour off some of the bacon fat if excessive, then add the thinly sliced onions. Season lightly with kosher salt and black pepper. Cook over medium-low heat for 25–30 minutes until the onions become deeply golden and soft. Add the apple cider and continue cooking for another 5 minutes until the liquid evaporates and onions are richly caramelized.
  3. Prep Pastry: Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out each puff pastry sheet slightly to smooth out creases. Place each sheet on a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edges without cutting all the way through. Prick the center inside the border with a fork to prevent excessive puffing.
  4. Make Filling: In a mixing bowl, combine the ricotta cheese with the pumpkin purée. Season the mixture with a pinch of salt and black pepper to taste, stirring until well incorporated. Spread this pumpkin-ricotta mixture evenly inside the scored pastry borders on both sheets. Layer the caramelized onions on top, followed by the freshly grated mozzarella cheese and the crisp crumbled bacon.
  5. Add Sage & Bake: Distribute the fresh sage leaves evenly over the toppings. In a small bowl, whisk together the eggs and water to make an egg wash. Brush this egg wash gently along the pastry edges to give a shiny, golden finish. Bake the tarts in the preheated oven for 25–30 minutes or until the pastry is puffed and golden brown.
  6. Finish: Remove the tart from the oven and while still warm, sprinkle grated Parmesan cheese on top. Serve warm or at room temperature, making it an ideal dish for fall gatherings or a savory treat anytime.

Notes

  • Ensure the puff pastry is fully thawed before working with to prevent tearing.
  • Caramelizing onions low and slow is key to develop a rich, sweet flavor without burning.
  • The egg wash on the pastry edges gives a beautiful golden color and helps seal the borders.
  • For a vegetarian version, omit bacon and consider substituting with smoked cheese or additional mushrooms.
  • Leftovers can be refrigerated and gently reheated in an oven to maintain crispness.

Keywords: pumpkin tart, ricotta tart, caramelized onion tart, savory autumn tart, puff pastry tart, pumpkin recipe, fall recipe, easy tart recipe

Find it online: https://dailysimplerecipe.com/pumpkin-ricotta-and-caramelized-onion-tart-recipe/