Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
If you’re looking for a dish that feels like a warm hug on a plate, this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is just the thing. The combination of creamy ricotta, rich pumpkin, and sweet caramelized onions creates an irresistible filling that’s nestled inside flaky puff pastry. It’s a recipe I cherish because it’s perfect for any occasion, whether it’s a cozy dinner at home or a festive gathering with friends and family.
This tart is not only delicious but also visually stunning. Imagine pulling this golden beauty out of the oven, its aroma filling your kitchen as everyone gathers around to take a peek. Trust me, this savory-sweet delight is sure to impress!
Why You’ll Love This Recipe
- Easy to Prepare: This tart comes together quickly with simple steps that even novice cooks can master.
- Family-Friendly Appeal: Kids and adults alike will love the blend of flavors—it’s hard to resist!
- Make-Ahead Convenience: You can prepare the components in advance for an easy assembly on busy days.
- Delicious Flavor: The combination of pumpkin, ricotta, and sage creates an unforgettable taste experience that warms the soul.
Ingredients You’ll Need
Let’s gather some simple, wholesome ingredients to create this delightful tart. Each component plays an essential role in building flavor and texture.
For the Tart
- 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
Variations
One of the best things about this tart is its flexibility! Feel free to mix and match ingredients based on what you have at home or your personal preferences.
- Swap the protein: Use turkey bacon or even smoked tofu for a lighter option without sacrificing flavor.
- Add more veggies: Throw in some sautéed spinach or roasted bell peppers for extra color and nutrients.
- Cheese alternatives: Try goat cheese or feta instead of ricotta for a tangy twist.
- Herb swaps: Experiment with thyme or rosemary if you don’t have sage on hand; they bring their own lovely aromas!
How to Make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Step 1: Cook the Bacon
In a large skillet over medium heat, cook the bacon until it’s nice and crisp. This step not only adds flavor but also renders some fat that we will use to caramelize our onions. Once done, transfer the crispy bacon to a paper towel-lined plate to drain.
Step 2: Caramelize Onions
Using the same skillet with some of that tasty bacon fat left behind, add your thinly sliced onions along with a pinch of salt and pepper. Cooking them slowly over medium-low heat for 25–30 minutes allows their natural sweetness to develop. After they’re beautifully golden and soft, pour in the apple cider and let it simmer for another 5 minutes. This helps deepen their flavor even further!
Step 3: Prep Pastry
Preheat your oven to 400°F (200°C). Roll out each sheet of puff pastry slightly on a floured surface—this helps create those delicious layers! Place them on parchment-lined baking sheets. Don’t forget to score a 1-inch border around the edges and prick the center with a fork; this will ensure even cooking.
Step 4: Make Filling
In a bowl, mix together the ricotta cheese and pumpkin purée with salt and pepper until well combined. Spread this creamy mixture evenly inside the pastry borders. Then layer on those sweet caramelized onions from earlier, followed by generous amounts of mozzarella cheese and crumbled bacon.
Step 5: Add Sage & Bake
Scatter fresh sage leaves over the top of your tart—it’s going to smell amazing! Brush the pastry edges with an egg wash made from whisking together eggs with water; this gives it that beautiful golden color when baked. Pop it into your preheated oven for about 25–30 minutes until it’s puffed up and gloriously golden brown.
Step 6: Finish
Once baked, sprinkle some grated Parmesan over the top before serving warm or at room temperature. This final touch adds just the right amount of salty goodness!
And there you have it—a Pumpkin, Ricotta & Caramelized Onion Tart that’s bound to be loved by everyone at your table! Enjoy every bite!
Pro Tips for Making Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Creating this tart is a delightful experience, and a few tips can help elevate your dish to perfection!
- Use fresh ingredients: Using fresh sage and quality cheeses enhances the overall flavor profile, making each bite more flavorful and aromatic.
- Don’t rush the caramelization: Taking your time to caramelize the onions ensures they develop a deep, rich sweetness that balances beautifully with the pumpkin and ricotta.
- Keep pastries cold: Chilling your puff pastry until you’re ready to bake helps achieve that perfect flaky texture. Warm dough can lead to a less impressive puff.
- Experiment with cheese: While mozzarella is delicious, trying a mix of cheeses like fontina or gouda can add unique flavors and richness to your tart.
- Rest before serving: Allowing the tart to rest for about 10 minutes after baking helps set the filling, making it easier to slice and serve without falling apart.
How to Serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
This stunning tart is not only easy to make but also beautiful on the table. Presenting it well can turn an ordinary meal into a special occasion!
Garnishes
- Fresh sage leaves: Adding a few whole sage leaves on top not only enhances the aroma but also adds visual appeal.
- Drizzle of balsamic glaze: A light drizzle of balsamic glaze over the top can introduce a sweet-tangy contrast that complements the tart’s flavors.
Side Dishes
- Mixed Greens Salad: A simple salad with arugula, cherry tomatoes, and a lemon vinaigrette provides a refreshing contrast to the richness of the tart.
- Roasted Vegetables: Seasonal roasted vegetables like Brussels sprouts or carrots bring color and texture while balancing out the meal’s flavors.
- Crispy Potatoes: Oven-roasted or sautéed potatoes seasoned with herbs create a comforting side that pairs perfectly with the savory tart.
- Butternut Squash Soup: A warm bowl of butternut squash soup makes for a cozy combination, enhancing the fall flavors present in your tart.
Enjoy crafting this delicious Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage! It’s sure to be a hit at any gathering or family dinner.
Make Ahead and Storage
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is not only delicious but also perfect for meal prep. You can make it ahead of time, allowing the flavors to meld beautifully. Here’s how to store, freeze, and reheat your tart.
Storing Leftovers
- Allow the tart to cool completely before storing.
- Place leftovers in an airtight container.
- Refrigerate for up to 3 days for optimal freshness.
Freezing
- If you want to freeze the tart, do so before baking.
- Wrap the unbaked tart tightly in plastic wrap and aluminum foil.
- Store in the freezer for up to 2 months.
- When ready to bake, thaw in the refrigerator overnight before baking as directed.
Reheating
- Preheat your oven to 350°F (175°C).
- Place the leftover slices on a baking sheet.
- Heat for about 10-15 minutes or until warmed through.
FAQs
Here are some common questions about this delightful tart:
Can I use a different cheese instead of ricotta in the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage?
Absolutely! You can substitute ricotta with cottage cheese or cream cheese for a different flavor profile. Just ensure it’s well-mixed to maintain a creamy texture.
How long does it take to make the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage?
This recipe takes about 1 hour from start to finish, including both prep and cooking time. Perfect for a weekend brunch or cozy dinner!
Can I skip the bacon in this recipe?
Yes! Feel free to omit the bacon or substitute it with a plant-based alternative if you prefer a vegetarian version. The tart will still be flavorful with all those delicious vegetables.
What type of pumpkin puree should I use?
Canned pumpkin puree is convenient and works great for this recipe. If you’re feeling adventurous, you can also roast fresh pumpkin and blend it into a smooth puree!
Final Thoughts
I truly hope you enjoy making this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage as much as I do! It’s not just a dish; it’s a cozy reminder of all that’s wonderful about seasonal cooking. Whether you’re serving it at brunch or enjoying it as a comforting dinner, this tart brings warmth and joy to any table. Happy cooking!
Pumpkin, Ricotta & Caramelized Onion Tart with Turkey Bacon and Sage
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Description
Indulge in the comforting flavors of our Pumpkin, Ricotta & Caramelized Onion Tart with Turkey Bacon and Sage. This delightful tart combines creamy ricotta, rich pumpkin puree, and sweet caramelized onions nestled in a flaky puff pastry crust. Perfect for any occasion from cozy dinners to festive gatherings, it’s a dish that’s visually stunning and aromatic. Each bite offers a savory-sweet experience that will impress your guests and warm your heart.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1½ cups ricotta cheese
- 1⅓ cups pumpkin puree
- 4 sweet onions, thinly sliced
- 6 slices turkey bacon, chopped
- 2 cups freshly grated mozzarella cheese
- Fresh sage leaves
- Apple cider
Instructions
- In a large skillet over medium heat, cook turkey bacon until crisp. Transfer to a paper towel-lined plate to drain.
- In the same skillet, add sliced onions with salt and pepper; caramelize over medium-low heat for 25–30 minutes until golden. Pour in apple cider and simmer for an additional 5 minutes.
- Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface and place on parchment-lined baking sheets, scoring a 1-inch border.
- Combine ricotta and pumpkin puree; season with salt and pepper. Spread inside the pastry borders and layer with caramelized onions and mozzarella.
- Top with fresh sage leaves, brush edges with an egg wash (optional), and bake for 25–30 minutes until golden brown.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
