Savory Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Delight

This Savory Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a perfect blend of autumn flavors, ideal for gatherings.

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Prep Time 30

Cook Time 1

Cooling Time 10

Total Time 1 40

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tart Base

1 sheet Frozen Puff Pastry Creates a flaky crust

For the Filling

1 cup Pumpkin Purée Can substitute with butternut squash purée
1 cup Ricotta Cheese Cottage cheese or cream cheese can be substituted
2 medium Sweet Onions Can substitute with shallots
to taste Kosher Salt Enhances overall flavor
to taste Black Pepper Enhances overall flavor

For the Savory Topping

6 slices Bacon Turkey bacon can be used as a lighter option
1 cup Mozzarella Cheese Gouda can be used for flavor variation
1/4 cup Grated Parmesan Cheese Nutritional yeast can be used for a dairy-free version

For the Herbaceous Accent

1/4 cup Fresh Sage Leaves Thyme or rosemary can be used in limited quantities

For Caramelizing

1/4 cup Apple Cider Apple juice or white wine vinegar can be substituted
1 egg Eggs with Water For egg wash; omit for vegan option

Equipment

large skillet
mixing bowl
Parchment paper
Rolling Pin
Baking sheet

Method

Preparation Steps

In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate.
In the same skillet, add sliced sweet onions and season with kosher salt and black pepper. Cook over medium-low heat for 25–30 minutes until golden brown. Add apple cider, cooking for an additional 5 minutes.
Preheat the oven to 400°F (200°C). Roll out the frozen puff pastry into a rectangle, about 1/8 inch thick and fit it onto a parchment-lined baking sheet.
Blend ricotta cheese and pumpkin purée with salt and pepper in a bowl until smooth. Spread this mixture within the scored border of the pastry.
Layer caramelized onions, bacon, and mozzarella over the ricotta-pumpkin filling.
Scatter fresh sage leaves on top, brush edges with egg wash, and bake for 25–30 minutes until puffed and golden.
Sprinkle grated Parmesan cheese over the tart after baking and let cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 450mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Allow the tart to rest for 10 minutes before slicing for easier cutting. Customize cheese options for varied flavors.

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