Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

When Autumn Whispers, This Tart Answers: Your New Favorite Flavor Adventure!

Hey friends, Wyatt here! Grab your coziest flannel and let’s talk about that magical moment when crisp air hits and your kitchen starts begging for warmth. You know what I’m craving? That perfect bite where savory meets sweet, creamy tangles with smoky, and flaky pastry hugs everything like your favorite blanket. Enter the star of our show today: this show-stopping Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. Picture this: golden puff pastry cradling velvety pumpkin-ricotta clouds, smothered in deeply sweet onions kissed by apple cider, then showered with crispy bacon and those earthy sage whispers. A salty Parmesan snowfall finishes it off. It’s not just food, y’all—it’s an edible hug for sweater weather! Whether you’re hosting brunch, needing a knockout appetizer, or just treating yourself on a Tuesday (because why not?), this tart turns simple into spectacular. No fancy skills needed—just big flavors and even bigger smiles. Ready to make your kitchen smell like autumn’s greatest hits? Let’s roll!

That One Rainy Sunday & The Tart That Stole My Heart

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Print Recipe

Savory meets sweet in this flaky, golden tart layered with creamy ricotta, rich pumpkin, smoky bacon, and deeply caramelized onions. Fresh sage adds an aromatic finish while a sprinkle of Parmesan gives it that perfect salty edge. A stunning seasonal centerpiece for brunch, appetizers, or a cozy dinner.

• Author: Wyatt Porter
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 6–8 1x

Ingredients

Scale 1x2x3x

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

Cook Bacon: In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.

Caramelize Onions: In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.

Prep Pastry: Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.

Make Filling: In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.

Add Sage & Bake: Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.

Finish: Sprinkle with Parmesan and serve warm or at room temp.

Nutrition

• Calories: 450 per serving
• Fat: 30g
• Carbohydrates: 28g
• Protein: 18g |

This recipe? Oh, it’s got roots! Picture upstate New York, three Octobers ago. Rain lashed the windows, my college buddy Jake was visiting, and we’d just hauled in a ridiculous haul of pumpkins from a muddy patch. We were soaked, laughing, and starving. All I had was half a wheel of ricotta, some sad-looking onions, and a freezer-burned puff pastry sheet. Desperation (and hunger!) breeds genius, folks. We caramelized those onions low and slow, whispering sweet nothings to the pan. Whipped the ricotta with roasted pumpkin flesh because, well, ’tis the season! Scattered bacon like confetti because… bacon. That haphazard tart came out bubbling and golden—Jake took one bite, closed his eyes, and mumbled, “Dude. This is it.” No fancy plating, just two guys on stools devouring straight from the baking sheet while rain drummed the roof. Every time I make it now, I taste that rainy-day magic. Food memories? They stick to your ribs better than caramelized onions stick to a spoon!

Gathering Your Flavor Squad: Ingredients & Insider Intel

Think of these as your kitchen dream team. Here’s the lineup (doubled for 6-8 hungry souls!) and my hot takes:

• 6 slices bacon, chopped – Your smoky MVP! Chef’s Hack: Bake extra for snacking—resistance is futile. Vegetarian? Swap in 1 tbsp smoked paprika + 2 tbsp olive oil.
• 4 sweet onions, thinly sliced – They’ll cook down to jammy perfection. Sub Tip: Yellow onions work, but sweets bring that mellow gold.
• Kosher salt & black pepper, to taste – Season in layers! Salt draws moisture from onions for better caramelization.
• ½ cup apple cider – The secret weapon! Adds fruity depth. No cider? Apple juice or 2 tbsp balsamic vinegar + water.
• 2 sheets frozen puff pastry, thawed – Store-bought is your friend! Thaw overnight in the fridge. Insider Scoop: Keep it cold for maximum flake.
• 1½ cups ricotta cheese – Creamy dream base! Drain excess liquid in a sieve for 10 mins if it’s watery.
• 1⅓ cups pumpkin purée – Not pie filling! Canned pure pumpkin is perfect. Roast your own if you’re feeling fancy.
• 2 cups freshly grated mozzarella – Melty glue! Pre-shredded? Toss with 1 tsp cornstarch to prevent clumping.
• 2 handfuls fresh sage leaves – Autumn in herb form! Rub them between fingers before adding—releases oils.
• 2 large eggs + 2 tsp water (egg wash) – Your pastry’s golden armor. Brush edges only!
• Grated Parmesan cheese, for topping – Salty confetti! Pecorino works great too.

Building Your Masterpiece: Step-by-Step with Wyatt’s Wit & Wisdom

Don’t sweat—we’re keeping this fun and foolproof. Follow these steps, and you’ll nail it!

1. Bacon Bliss: “In a large skillet over medium heat, cook chopped bacon until crisp (8-10 mins). Use tongs to pull it onto paper towels—save that glorious fat! Wyatt’s Tip: That bacon gold in the pan? Liquid flavor! Don’t you dare wash it.”
2. Onion Alchemy: “Same skillet, medium-low heat. Add sliced onions, a big pinch of salt (helps ‘em sweat!), and pepper. Cook low and slow for 25-30 mins, stirring occasionally—no rushing this flavor magic! When they’re golden and slump-y, pour in apple cider. Scrape any sticky bits (fond = FLAVOR BOMBS) and cook 5 more mins until jammy. Chef’s Secret: Add 1 tsp thyme here if you’re feeling extra.”
3. Pastry Prep: “Preheat oven to 400°F (200°C). Unfold thawed pastry sheets on floured surfaces. Gently roll each just to smooth seams. Transfer to parchment-lined baking sheets. Score a 1-inch border with a knife (don’t cut through!). Prick the centers with a fork—this stops puffing. Pro Move: Chill sheets 10 mins before baking for extra lift.”
4. Filling Fun: “Mix ricotta and pumpkin purée in a bowl. Season with salt and pepper. Spread evenly inside pastry borders—like spackling flavor onto drywall! Layer caramelized onions next, then sprinkle mozzarella and bacon crumbles. Wyatt’s Whisper: Leave a tiny onion-free border near the edges—prevents sogginess.”
5. Sage & Bake: “Scatter fresh sage leaves over everything. Whisk eggs + water for wash. Brush ONLY the pastry borders—this gives that golden halo. Bake 25-30 mins until puffed and deeply golden. Rotate pans halfway! Watchdog Tip: If sage browns too fast, tent loosely with foil.”
6. Grand Finale: “Pull tarts from oven. Immediately shower with Parmesan—it’ll melt into salty heaven. Rest 5 mins before slicing. Golden Rule: That sizzle? Music to my ears.”

Showtime! Serving Your Tart Like a Pro (Even in Pajamas)

This beauty shines bright no matter how you slice it! For brunch: Cut into squares, top with a poached egg, and watch eyes light up. Appetizer crowd? Slice into thin rectangles—perfect finger food. Dinner hero? Plate a wedge beside a sharp arugula salad with lemon vinaigrette (cuts the richness!). Pro tip: Let it rest 10 minutes after baking—slices cleaner. Serve warm or room temp… because seconds always happen.

Mix It Up! Wyatt’s Wild & Tasty Twists

This tart’s a canvas—paint it your way!

• Veggie Delight: Skip bacon, add 1 cup sautéed mushrooms + ½ tsp smoked salt. Boom—umami bomb!
• Goat Cheese Glam: Swap ricotta for creamy goat cheese. Add dried cranberries to onions for sweet-tart zing.
• Spicy Fiesta: Mix 1 diced jalapeño into pumpkin filling. Top with cilantro instead of sage.
• Butternut Swap: Use roasted butternut squash purée instead of pumpkin. Sage still slays here.
• Gluten-Free Friend: Use gluten-free puff pastry (available frozen) and check bacon labels. Same delicious dance!

Wyatt’s Whiskey & Wisdom: Behind the Recipe

Okay, truth time: The first version of this tart? A hot mess. I didn’t prick the pastry center—it puffed up like a pillow and dumped filling everywhere. Lesson learned! Now I’m fork-happy. Over the years, I’ve learned: Low-and-slow onions are non-negotiable. Rushing = sadness. Also, fresh sage makes all the difference—dried just whispers where fresh shouts. Funny story: Once subbed blue cheese for mozzarella… let’s just say my dog got VERY interested. Stick with mozz for meltiness! This tart’s evolved, but its soul? Still that rainy-day rescue mission. Make it yours—maybe add hot honey? Report back!

Your Burning Questions, Answered (Before You Ask!)

Let’s tackle the biggies so you sail smoothly:

• “My pastry got soggy! Help!” Ah, the dreaded sogg. Three fixes: 1) Prick that center well with a fork. 2) Make sure ricotta isn’t watery—drain it! 3) Don’t overload the center—keep fillings slightly mounded but away from edges. A hot oven is your ally!
• “Can I make parts ahead?” Absolutely! Caramelize onions and cook bacon 2 days ahead—store fridge. Assemble tart (unbaked) up to 4 hours ahead; chill. Add sage and egg wash JUST before baking. Leftover baked tart? Reheat slices at 350°F on a rack for crispness.
• “Pumpkin purée vs. pie filling—did I mess up?” Critical! Pie filling has sugar/spices—your tart will be weirdly sweet. Pure pumpkin purée is unsweetened squash magic. Check labels! If you used pie filling? Roll with it… and call it “Dessert Tart.”
• “My onions aren’t caramelizing—just burning!” Patience, grasshopper! Too high heat is the culprit. Medium-low is key. Add a splash of water if they stick. Stir occasionally—not constantly! True caramelization takes 25+ mins. Sip cider… wait for the magic.

Nutritional Nuggets (For the Curious!)

Per serving (based on 8 servings): Calories: ~450 | Protein: 18g | Carbs: 28g | Fat: 30g. Rich? Yes! Balanced with protein from cheese/eggs, complex carbs from pumpkin/onions, and yes, that glorious bacon fat. Pair with a bright salad for a fab meal!

Final Thoughts

This Pumpkin, Ricotta & Caramelized Onion Tart isn’t just a dish—it’s a whole mood. It captures that cozy, sweater-weather feeling in every flaky, creamy, smoky bite. Whether it’s raining outside or you just need something soul-warming on a regular Tuesday, this tart delivers major comfort with minimal fuss. It’s forgiving, customizable, and seriously impressive—even when served in pajamas. So next time autumn whispers, don’t just listen—answer with puff pastry, sage, and a whole lot of flavor. And if your first one’s a little lopsided? Who cares. That’s how food memories (and legends) are made.