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Pumpkin Ricotta Tart with Bacon and Caramelized Onions

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This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is one of those recipes that feels like fall wrapped in buttery puff pastry. It’s a cozy, savory dish that combines creamy ricotta, sweet caramelized onions, and earthy pumpkin purée with crispy bacon, fragrant sage, and a sprinkle of golden Parmesan. Every bite is warm, flaky, and packed with flavor — perfect for brunch, dinner, or any time you’re craving something comforting yet elegant.

Ingredients

Scale

Meat and Cheese

  • 6 slices bacon, chopped

  • 1½ cups ricotta cheese

  • 2 cups freshly grated mozzarella cheese

  • Grated Parmesan cheese, for topping

Vegetables and Herbs

  • 4 sweet onions, thinly sliced

  • 2 handfuls fresh sage leaves

Other Ingredients

  • Kosher salt & black pepper, to taste

  • ½ cup apple cider

  • 2 sheets frozen puff pastry, thawed

  • 1⅓ cups pumpkin purée

  • 2 large eggs + 2 tsp water (for egg wash)

Instructions

 

  1. Cook and crisp the bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving the fat in the pan.

  2. Caramelize the onions: Add sliced onions to the bacon fat, season with salt and pepper, and cook slowly over medium-low heat until soft and golden (25–30 minutes). Add apple cider and cook 5 more minutes.

  3. Prepare the puff pastry: Preheat oven to 400°F (200°C). Roll out thawed puff pastry onto a parchment-lined baking tray.

  4. Mix the filling: In a bowl, combine ricotta, pumpkin purée, bacon, caramelized onions (reserve a bit for garnish), mozzarella, and sage. Season with salt and pepper.

  5. Assemble the tart: Spread filling over pastry, leaving a 1-inch border. Fold edges slightly over filling and brush with egg wash.

  6. Top and bake: Sprinkle Parmesan on edges and lightly on top. Bake 25–30 minutes until golden, puffed, and bubbling.

  7. Garnish and serve: Cool 5–10 minutes, then garnish with extra onions or sage. Serve warm or at room temperature.

Notes

  • Use good-quality pumpkin purée (homemade or canned).

  • Omit bacon for a vegetarian version and add more herbs.

  • Serve with a green salad as a main or cut small for appetizers.

  • Make sure puff pastry is fully thawed before rolling.

 

  • Slice with a serrated knife once slightly cooled.

Nutrition

Find it online: https://amandafood.com/pumpkin-ricotta-tart-with-bacon-and-caramelized-onions/