Looking for a delicious and versatile dish that is perfect for any occasion? Look no further than this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. This savory tart is bursting with flavors that will impress your guests and leave you craving more.

Why You’ll Love This Recipe?

The combination of sweet caramelized onions, savory bacon, creamy ricotta, and earthy pumpkin creates a flavor explosion in every bite.
This recipe is surprisingly easy to make, with minimal prep time and simple ingredients.

It’s perfect for meal prep – make ahead and reheat for a quick and satisfying meal throughout the week.

Ingredient Notes:

Bacon adds a smoky flavor and crispy texture to the tart.
Sweet onions caramelize beautifully, adding a touch of sweetness.

Apple cider adds a tangy sweetness to balance out the savory ingredients.
Puff pastry serves as the flaky and buttery base for the tart.
Ricotta cheese and pumpkin puree create a creamy and rich filling.

Mozzarella cheese adds a gooey, cheesy layer to the tart.
Fresh sage leaves provide a fragrant and earthy flavor.
Eggs and water combine to create an egg wash for a golden brown crust.

Parmesan cheese tops the tart with a nutty and salty finish.

Step-by-Step Instructions:

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a skillet, cook the bacon until crispy, then remove and set aside. In the same skillet, caramelize the onions with salt and pepper.

Add the apple cider to the skillet and cook until reduced and syrupy. Remove from heat.
Roll out the puff pastry on the prepared baking sheet. Spread the ricotta and pumpkin mixture evenly on the pastry, leaving a border.
Top with the caramelized onions, bacon, mozzarella cheese, and sage leaves. Fold the edges of the pastry over the filling.

Brush the pastry with the egg wash and sprinkle with Parmesan cheese.
Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbly.
Let the tart cool slightly before slicing and serving.

Helpful Tips:

Make sure to fully thaw the puff pastry before using.
For a vegetarian version, omit the bacon and add roasted mushrooms or bell peppers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

For added flavor, mix herbs into the ricotta and pumpkin filling.
Experiment with different cheeses like Gruyere or fontina for a unique twist.
Drizzle balsamic glaze over the tart before serving for an extra layer of flavor.

Serving Suggestions:

Serve this tart with a side salad of mixed greens dressed in a balsamic vinaigrette for a complete meal. Pair with a glass of crisp white wine or a fall-inspired cocktail.

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Storage and Reheating Tips:

To store leftovers, wrap the tart in foil and refrigerate. Reheat in a 350°F oven for 10-15 minutes until warmed through. Avoid microwaving to maintain the pastry’s crispiness.

Frequently Asked Questions:

Can I make this tart ahead of time? Yes, assemble the tart and refrigerate before baking. Just add a few extra minutes to the baking time.

Can I use fresh pumpkin instead of canned? Absolutely, just make sure to cook and mash the pumpkin before using.
Can I freeze this tart? While the tart is best enjoyed fresh, you can freeze it after baking. Thaw in the refrigerator and reheat in the oven.

Conclusion:

Indulge in the flavors of fall with this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. Whether you’re hosting a dinner party or looking for a cozy weeknight meal, this tart is sure to impress. Give it a try and let us know how it turns out – we’d love to hear your feedback!