Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
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.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6–8 1x
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
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 |