Pumpkin Ricotta Caramelized Onion Tart

This tasty tart featuring smooth pumpkin, creamy ricotta, sharp caramelized onions, crispy bacon, and fresh sage has quickly become a go-to dish for family hangouts and easy weeknight dinners The flaky puff pastry layers carry the rich pumpkin sweetness, mellow onions, and creamy cheese for a truly delicious bite

I made this tart for a fall get-together once, and it vanished before I could even take a pic It’s since become my favorite cozy meal to whip up with friends, especially when I have extra pumpkin

Gather Your Ingredients

• Bacon: Pick thick-cut bacon for a strong smoky flavor
• Sweet onions: Yellow or Vidalia onions work best for the sweetest caramelized taste
• Kosher salt and black pepper: Season with flaky salt and freshly cracked black pepper
• Frozen puff pastry: Grab all-butter pastry and thaw until flexible for the flakiest crust
• Ricotta cheese: Whole milk ricotta offers the richest, creamiest texture
• Pumpkin purée: Use plain pumpkin puree, not the sweetened pumpkin pie kind
• Mozzarella cheese: Freshly shredded mozzarella melts best, so avoid pre-shredded if you can
• Fresh sage leaves: Bright green sage adds a nice earthy flavor—choose unbruised leaves
• Eggs with water: Mix for the egg wash to give the crust a nice golden color

How to Make It

Bacon Cooking:

Fry chopped bacon over medium in a big pan until it’s crispy and golden Take bacon out and let it drain on paper towels

Onion Caramelizing:

Use some bacon fat left in the pan, add sliced onions, plus salt and pepper Cook slowly on low heat at least 25 minutes, stirring sometimes Pour in a bit of apple cider once onions soften, cook another 5 minutes till they’re dark golden and almost jammy This really builds flavor layers

Preparing Puff Pastry:

While onions cook, heat oven to 400°F (200°C) Lightly flour your surface to roll both pastry sheets slightly Place on parchment papers lined baking trays Score a 1-inch border along edges and poke holes in the center with a fork This keeps the crust crisp and stops puffing up too much

Making Ricotta Pumpkin Filling:

Mix ricotta with pumpkin puree, add salt and pepper Stir until smooth Spread inside the pastry border gently, leaving edges clear for a crunchier crust

Building the Tart:

Evenly spread caramelized onions over the ricotta pumpkin base Sprinkle grated mozzarella over all, then dot with crispy bacon pieces

Adding Sage and Baking:

Scatter fresh sage leaves on top Brush raw pastry edges with egg wash for a shiny look Bake for 25-30 minutes until crust is puffed, deep golden, and cheese bubbly

Serving:

If you want, add grated Parmesan before serving Cut while warm or room temp for best taste

I always look forward to the sage in this tart Its earthy scent pairs so well with the sweet pumpkin Last Thanksgiving, my niece helped me pick fresh sage straight from the garden—it made the dish feel even more special

Flavor Boosters

Tarts like this one are common in French and Italian kitchens where flaky crusts get loaded with seasonal fillings Pumpkin and sage are a classic combo for fall dishes in Europe Bacon adds a smoky twist much like the topping on Alsatian flammekueche, a hearty flatbread loved for its rich toppings

Serving Suggestions

This tart shines with a simple green salad dressed in lemon juice Cut into bite-sized pieces to serve as warm or room temp party snacks For brunch, try it with scrambled eggs or roasted root veggies for a filling meal

Creative Twists

No ricotta? Go for whipped cottage cheese or mild goat cheese for a tangier flavor Swap pumpkin puree for roasted sweet potatoes or butternut squash puree Instead of bacon, try sautéed mushrooms or sun-dried tomatoes to keep it vegetarian Seasonal swaps work too like spinach and mint for spring, tomatoes and basil in summer, or any squash for fall and winter

This tart turns any simple gathering into a cozy celebration You can make it ahead, freeze, or serve fresh—every bite feels warm and special

Common Questions About This Recipe

→ What type of pastry is used for the tart?

We use frozen puff pastry that’s thawed out and rolled a bit to make a light and flaky base for the tart.

→ How are the onions prepared for the tart?

The onions get sliced thin and then cooked slowly with a bit of salt and pepper until they’re soft and golden brown, bringing out a sweet, rich taste.

→ Can bacon be substituted or omitted?

Yes, you can skip the bacon if you want a vegetarian option or swap it out for smoked mushrooms to get that smoky flavor.

→ How important is the egg wash in baking?

Brushing the edges with egg wash helps seal the pastry and gives it a nice shiny, golden color while it bakes.

→ What is the best way to serve this tart?

You can eat the tart warm or let it cool to room temperature, so it’s good for different kinds of meals.