Go Back
–+ servings
Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Savory Pumpkin, Ricotta & Caramelized Onion Tart with Bacon Bliss

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a perfect blend of savory and sweet flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 sheet Frozen Puff Pastry store-bought saves you time
For the Filling
  • 1 cup Ricotta Cheese substitute with cottage cheese for lower-fat option
  • 1 cup Pumpkin Puree canned or homemade
  • 1 cup Freshly Grated Mozzarella Cheese provolone or fontina can be used instead
For the Flavor Boost
  • 4 slices Bacon consider turkey bacon for lighter version
  • 2 cups Sweet Onions yellow or Vidalia onions recommended
  • 6 leaves Fresh Sage Leaves or use dried sage
  • 1 teaspoon Kosher Salt season to taste
  • 1 teaspoon Black Pepper adjust according to dietary needs
  • 1/4 cup Apple Cider white wine works as a substitution
For the Topping
  • 1/2 cup Grated Parmesan Cheese substitute with Pecorino Romano for bolder flavor
  • 1 large Egg mixed with water for egg wash
  • 1 tablespoon Water for egg wash

Equipment

  • Skillet
  • Mixing Bowl
  • Parchment Paper
  • Baking sheets
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, cook the bacon until crispy and golden, about 6-8 minutes. Transfer to a paper towel-lined plate and keep warm.
  2. Using the leftover bacon fat, add the sliced sweet onions and reduce the heat to medium-low. Cook for 25-30 minutes until caramelized, then add apple cider and cook for an additional 5 minutes.
  3. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface and transfer it to parchment-lined baking sheets, scoring a 1-inch border around the edges and pricking the center.
  4. In a bowl, combine ricotta, pumpkin puree, and season with salt and pepper. Spread this mixture in the scored pastry border, then layer on caramelized onions, mozzarella cheese, and crispy bacon.
  5. Scatter fresh sage leaves over the filling. Brush the edges with egg wash for a golden finish. Bake for 25-30 minutes until puffed and golden-brown.
  6. Remove from oven, sprinkle with grated parmesan cheese, and let rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Allow the tart to rest for about 10 minutes before slicing. This enhances flavor melding and cleaner cuts.

Tried this recipe?

Let us know how it was!