There’s something downright comforting and a little bit fancy about this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. It’s the kind of dish I love to make when friends drop by or when I want to impress my family with something that looks restaurant-worthy but actually comes together easily. The mix of sweet caramelized onions, smoky bacon, creamy ricotta, and earthy pumpkin gives it that cozy, fall-inspired flavor that makes you want to pour a glass of wine and linger at the table.

Why You’ll Love This Tart

This tart hits that perfect balance between savory, creamy, and slightly sweet. The puff pastry bakes into a golden, buttery crust, while the filling feels rich without being heavy. It’s ideal for brunch, a light dinner, or a cozy weekend lunch paired with a simple salad. I’ve made it countless times, and every time, I’m reminded why it’s such a crowd-pleaser — it’s elegant comfort food that never disappoints.

Ingredients You’ll Need

Every ingredient in this tart has a purpose. The thick-cut bacon adds a smoky crunch that plays beautifully with the sweetness of the onions. A splash of apple cider helps deglaze the pan and deepens the caramelized flavor. Creamy ricotta and pumpkin purée create the lush filling, while mozzarella and Parmesan bring that irresistible cheesy melt. Don’t skip the fresh sage — its herbal, slightly peppery notes tie everything together.

Step-by-Step Directions

Cook the bacon until crispy. Start by frying chopped bacon in a skillet until it’s golden and crisp. Set it aside, but leave those flavorful drippings in the pan — they’ll make the onions even better.

Caramelize the onions with apple cider. Add thinly sliced onions to the bacon fat, season, and cook low and slow until soft and golden brown. A splash of apple cider helps lift the browned bits and adds just the right touch of sweetness and tang.

Prepare the puff pastry base. While the onions are cooking, roll out your thawed puff pastry on a floured surface, prick it with a fork, and place it on a parchment-lined baking sheet. This keeps the crust from puffing up too much.

Mix the filling. In a bowl, combine ricotta, pumpkin purée, grated mozzarella, and chopped sage. Season it with salt and pepper, and mix until smooth.

Assemble and bake. Spread the ricotta-pumpkin mixture over the pastry, leaving a small border. Top with caramelized onions and bacon, fold the edges slightly, brush them with an egg wash, and sprinkle with Parmesan. Bake at 400°F (200°C) for 25–30 minutes, until golden and puffed. The smell alone is incredible.

Variations and Substitutions

What I love about this tart is how adaptable it is. To make it vegetarian, skip the bacon and add sautéed mushrooms or toasted walnuts. Want a little spice? Add a pinch of red pepper flakes to the onions. You can also use thyme or rosemary instead of sage or even swap the pumpkin purée for butternut squash for a nuttier flavor. Gluten-free puff pastry works just as well if needed.

How to Serve It

I like to finish the tart with a sprinkle of fresh sage leaves or a little drizzle of olive oil. For a beautiful presentation, serve it on a wooden board with rosemary sprigs and small bowls of dipping sauces like honey mustard or balsamic glaze. It pairs perfectly with a crisp green salad — arugula, pear slices, and toasted walnuts dressed in lemon vinaigrette is one of my go-tos.

Make Ahead and Storage Tips

You can easily prepare this tart ahead of time. Assemble it up to a day in advance and refrigerate until you’re ready to bake. Leftovers keep well for up to three days in the fridge — just wrap them tightly. To reheat, pop slices in a 350°F (175°C) oven for 10–15 minutes to keep the crust crisp. You can even freeze the unbaked tart (without the egg wash and Parmesan) and bake it straight from the freezer when needed.

FAQs

Can I make this tart vegetarian?
Yes! Just skip the bacon and use mushrooms or toasted nuts instead. The caramelized onions and sage still provide plenty of flavor.

What kind of pumpkin purée should I use?
Homemade pumpkin purée is always best, but canned 100% pumpkin works perfectly. Just avoid pumpkin pie filling, which is sweetened and spiced.

How do I keep the puff pastry from getting soggy?
Prick the pastry with a fork before adding the filling, and make sure your onions aren’t too wet. The egg wash also helps seal the edges for a crisp crust.

Conclusion

This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is one of those recipes that feels like a warm hug on a chilly day. It’s cozy, elegant, and surprisingly simple to make. Whether you’re hosting brunch, planning a fall dinner, or just craving something special, this tart brings a little magic to the table. Once you make it, I promise it’ll become one of your seasonal favorites too.