why make this recipe
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a delicious treat that combines sweet and savory flavors. It’s perfect for an autumn gathering or a cozy dinner at home. The crispy bacon and caramelized onions enhance the creamy ricotta and pumpkin filling, while the fresh sage adds a lovely earthy taste. This tart is comforting and satisfying, making it a favorite for many.
how to make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Ingredients:
- 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
Directions:
Cook Bacon: In a large skillet, cook the chopped bacon until it becomes crispy. Once done, remove it and set aside on a paper towel-lined plate to drain excess fat.
Caramelize Onions: In the same skillet, using some of the bacon fat, cook the thinly sliced onions. Add a pinch of salt and pepper. Cook over medium-low heat for 25–30 minutes until they are deeply golden and soft. After this, pour in the apple cider and cook for another 5 minutes.
Prep Pastry: Preheat your oven to 400°F (200°C). Roll out each sheet of puff pastry slightly on a floured surface. Place them on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork to allow steam to escape.
Make Filling: In a bowl, mix the ricotta cheese and pumpkin purée together with a little salt and pepper. Spread this mixture evenly inside the pastry borders. Top it with the caramelized onions, grated mozzarella, and crumbled bacon.
Add Sage & Bake: Scatter fresh sage leaves over the top. Brush the edges of the pastry with an egg wash made from the beaten eggs and water. Bake in the preheated oven for 25–30 minutes until the tart is golden and puffed.
Finish: Once baked, sprinkle the tart with grated Parmesan cheese and serve it warm or at room temperature.
how to serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
This tart can be served as a main dish or as an appetizer. Cut it into slices and place it on a serving platter. Pair it with a simple salad or a side of roasted vegetables for a complete meal. It is also delightful when enjoyed alone.
how to store Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
To store leftovers, place the tart in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat the slices in the oven for a few minutes to restore the crispiness of the pastry.
tips to make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
- Ensure the puff pastry is thawed properly for easy rolling.
- For even caramelization, stir the onions occasionally and keep the heat low to prevent them from burning.
- You can use different types of cheese if preferred, such as goat cheese for a tangy flavor.
variation
You can substitute the bacon with sautéed mushrooms for a vegetarian option. Additionally, try using different herbs like thyme or rosemary instead of sage to change the flavor profile.
FAQs
1. Can I use fresh pumpkin instead of pumpkin purée?
Yes, you can roast and blend fresh pumpkin to make your own purée. Just make sure it is well-mashed before adding it to the filling.
2. What if I don’t have puff pastry?
You can use a pie crust or a tortilla as an alternative base, though the texture will be different.
3. Can I make this tart ahead of time?
Yes, you can prepare the tart in advance and bake it just before serving. Alternatively, you can bake it and reheat it when you are ready to eat.
