Pumpkin Ricotta Caramelized Onion Tart (Print-Friendly Version)
Dig into a tasty tart loaded with pumpkin, ricotta, soft caramelized onions, crispy bacon, and fresh sage—perfect for fall and cozy moments. Save & click.
# Ingredients You’ll Need:
→ Meat
01 -
6 pieces of bacon, chopped up
→ Vegetables
02 -
2 big handfuls of fresh sage leaves
03 -
4 sweet onions, sliced thin
→ Dairy
04 -
2 large eggs
05 -
1 and a half cups of ricotta cheese
06 -
2 cups mozzarella cheese, shredded fresh
07 -
Parmesan cheese to sprinkle on top
→ Frozen Goods
08 -
2 sheets of puff pastry, thawed
→ Pantry
09 -
1 and a third cups pureed pumpkin
10 -
Salt to your liking
11 -
Fresh ground black pepper to taste
12 -
2 teaspoons water (for making egg wash)
13 -
2 tablespoons apple cider vinegar
# How to Make It:
01 -
Cook the chopped bacon in a big pan over medium heat until it’s nice and crispy. Drain it on paper towels and set it aside.
02 -
In the same pan with the leftover bacon grease, cook the sliced onions with some salt and pepper on medium-low for about 25 to 30 minutes. They should get soft and golden. Pour in the apple cider vinegar and let it cook for 5 more minutes.
03 -
Heat up your oven to 400°F (200°C). Sprinkle some flour on your surface and give those puff pastry sheets a gentle roll. Put them on baking sheets lined with parchment paper. Score a 1-inch border around the edges and poke the center a few times with a fork.
04 -
Mix the ricotta cheese with pumpkin puree in a bowl. Add salt and pepper to taste. Spread this mix evenly inside the pastry borders. Top with the caramelized onions, shredded mozzarella, and the crispy bacon pieces.
05 -
Sprinkle fresh sage leaves all over the filling. Mix eggs with water for the egg wash and brush it on the pastry edges. Bake for 25 to 30 minutes until the pastry looks golden and puffed up.
06 -
Throw some Parmesan cheese over the tart and enjoy it warm or let it cool to room temperature before digging in.
# Extra Suggestions:
01 -
To get the best sweet and deep flavor, slow cook the onions on low heat so they caramelize nicely.