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Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Bliss

A comforting and flavor-packed tart featuring pumpkin, ricotta, and caramelized onions, enhanced with smoky bacon and sage.
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Prep Time 40 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 package Frozen Puff Pastry Feel free to use homemade for an extra touch.
  • 1 each Eggs Can substitute with almond milk and cornstarch for a vegan option.
For the Filling
  • 1 cup Ricotta Cheese Cottage cheese works as a lower-fat alternative.
  • 1 cup Pumpkin Purée Butternut squash purée is an excellent substitute.
  • 1 cup Mozzarella Cheese Fontina or provolone can provide a unique flavor twist.
For the Toppings
  • 6 slices Bacon Turkey bacon is a lighter option if preferred.
  • 2 each Sweet Onions Opt for yellow or Vidalia onions for best results.
  • 1/4 cup Grated Parmesan Cheese Easily omit for a dairy-free version.
  • 6 leaves Fresh Sage Leaves Dried sage can work but won't be as vibrant.
For Seasoning
  • to taste Kosher Salt Essential for enhancing the flavor.
  • to taste Black Pepper Adjust to your personal taste.
  • 1/2 cup Apple Cider White wine or balsamic vinegar are good alternatives.

Equipment

  • skillet
  • Mixing Bowl
  • Rolling Pin
  • baking sheet
  • Parchment Paper

Method
 

Cooking Steps
  1. In a large skillet, heat over medium heat, then add chopped bacon and cook until crispy, around 6-8 minutes. Transfer to paper towels to drain, leaving 1 tablespoon of bacon fat in the skillet.
  2. In the same skillet with reserved bacon fat, add thinly sliced sweet onions and season with salt and pepper. Cook over medium-low heat for 25-30 minutes until caramelized. Add apple cider and simmer for additional 5 minutes.
  3. Preheat your oven to 400°F (200°C). Roll out frozen puff pastry sheets to about 1/8-inch thick. Place on parchment-lined baking sheets, score a 1-inch border, and prick the center.
  4. In a mixing bowl, combine ricotta cheese and pumpkin purée with salt and pepper. Spread evenly within the pastry border.
  5. Top the filling with the caramelized onions, followed by shredded mozzarella and crumbled bacon.
  6. Add fresh sage leaves across the tart. Brush edges with beaten egg. Bake for 25-30 minutes until golden brown.
  7. Remove from oven, sprinkle with grated Parmesan cheese, and let cool for about 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 14gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 8mgCalcium: 150mgIron: 2mg

Notes

Letting the tart cool before slicing makes it easier to cut and enhances flavor melding.

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