This Pumpkin, Ricotta & Caramelized Onion Tart is a delightful choice for any gathering. It combines warm, savory flavors with creamy textures, making it a cozy dish to share. The crispy puff pastry adds the perfect crunch. It’s a wonderful way to celebrate the season.
Why You Will Love This Tart
This tart is easy to make and incredibly tasty. It combines sweet pumpkin with creamy ricotta and crispy bacon. The caramelized onions add a delicious depth of flavor. Plus, it looks impressive but doesn’t require advanced skills. Your family and friends will be delighted!
What You Need
To make this delicious tart, you’ll need the following 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
Cooking Steps
Cook Bacon: First, in a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
Caramelize Onions: Using the same skillet, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook for another 5 minutes until they are deeply golden and soft.
Prep Pastry: Preheat your oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface. Place them 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 the ricotta and pumpkin purée with a little salt and pepper. Spread this filling evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
Add Sage & Bake: Scatter fresh sage leaves over the top. Brush the pastry edges with the egg wash. Bake for 25–30 minutes until golden and puffed.
Finish: Sprinkle with grated Parmesan cheese and serve warm or at room temperature.
How to Serve This Tart
This tart is perfect for a family meal or a casual gathering. Pair it with a fresh salad for a light dinner, or serve it at a brunch with some fruit. It can also be a tasty appetizer. Everyone will enjoy the warm, cozy flavors!
How to Store This Tart
To keep leftovers fresh, let the tart cool completely. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it before baking. Just wrap it tightly in plastic wrap and then foil. When you’re ready to enjoy, bake it straight from the freezer, adding a few extra minutes to the cooking time.
Tips for Success
- Don’t rush the onions: Caramelizing them slowly brings out their natural sweetness.
- Thaw pastry properly: Make sure your puff pastry is completely thawed before rolling it out.
- Fresh ingredients: Use fresh sage for the best flavor.
- Egg wash: Brush it generously for a beautifully golden crust.
- Experiment: Feel free to add your favorite herbs or veggies for a personal touch.
Variations & Swaps
- For a healthier option, try using turkey bacon instead of regular bacon.
- Replace ricotta with cottage cheese for a lighter filling.
- Add spinach or kale for extra nutrients and color.
- Use different cheeses, like goat cheese or feta, for a unique taste.
FAQs
Can I make this tart ahead of time?
Yes, you can prepare it a day in advance and bake it when you’re ready to serve.
Can I freeze the tart?
Yes, you can freeze it before baking. Just wrap it tightly and bake it from frozen.
How should I reheat leftovers?
Reheat the tart in a 350°F (175°C) oven until warmed through, about 10-15 minutes.
What can I use instead of pumpkin purée?
You can use sweet potato purée or butternut squash purée as a substitute.
What should I serve with this tart?
A simple green salad or roasted vegetables pair nicely with the tart.
Pumpkin, Ricotta & Caramelized Onion Tart
Ingredients
Main Ingredients
- 6 slices bacon, chopped Use regular or turkey bacon.
- 4 large sweet onions, thinly sliced Onions should be caramelized slowly.
- ½ cup apple cider
- 2 sheets frozen puff pastry, thawed Ensure pastry is completely thawed.
- 1½ cups ricotta cheese Can replace with cottage cheese for a lighter filling.
- 1⅓ cups pumpkin purée Can substitute with sweet potato or butternut squash purée.
- 2 cups freshly grated mozzarella cheese Use different cheeses for a unique taste.
- 2 handfuls fresh sage leaves Fresh herbs enhance the flavor.
- 2 large eggs + 2 tsp water For egg wash.
- to taste Kosher salt & black pepper
- to taste Grated Parmesan cheese, for topping Sprinkle on top before serving.
Instructions
Cooking Steps
- In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
- Using the same skillet, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook for another 5 minutes until they are deeply golden and soft.
- Preheat your oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface. Place them on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.
- In a bowl, mix the ricotta and pumpkin purée with a little salt and pepper. Spread this filling evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
- Scatter fresh sage leaves over the top. Brush the pastry edges with the egg wash. Bake for 25–30 minutes until golden and puffed.
- Sprinkle with grated Parmesan cheese and serve warm or at room temperature.
