This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is the kind of savory creation that makes your kitchen feel like a cozy little bakery-meets-farmstand. Each bite melds the deep, earthy sweetness of pumpkin with the lush creaminess of ricotta, while ribbons of golden-brown caramelized onion add a gentle sweetness that dances on your tongue. Crispy bacon bits provide bursts of smoky saltiness, and delicate sage leaves, brushed with melted butter, lend an herbal freshness that ties everything together. Taken as a whole, this tart is a rustic masterpiece—a perfect seasonal centerpiece that strikes a balance between comforting familiarity and elevated flavors. Whether you’re gathering family around the table or hosting a small dinner party, this tart delivers fall on a flaky puff pastry canvas.
When I first tested this recipe, I remember rubbing my hands with flour as I rolled out that cold sheet of puff pastry, humming along to my favorite playlist. The aroma of onions slowly turning golden brown in butter and olive oil filled the air, and the sizzle of bacon in the next skillet felt like the soundtrack to a Sunday morning ritual. Stirring warm pumpkin puree into creamy ricotta cheese felt almost therapeutic, as if each gentle fold was building a little edible hug. By the time I assembled my tart—spreading that pumpkin-ricotta mix, sprinkling layers of onions and bacon, and nestling glossy sage leaves—it looked like a work of art. Baking it until the pastry puffed to a golden crescendo felt nothing short of magical. And oh, the anticipation as I waited those final minutes for it to cool slightly before slicing! If you love warm, layered flavors with a hint of autumn charm, get ready to fall head over heels for this tart.
KEY INGREDIENTS IN PUMPKIN, RICOTTA & CARAMELIZED ONION TART WITH BACON AND SAGE
Every great recipe starts with thoughtfully chosen ingredients that each play a crucial role. In this tart, we blend sweet and savory elements, fresh herbs, and flaky pastry to create layers of flavor and texture. Here’s what you’ll need:
- Puff pastry
Provides a light, flaky base that puffs up beautifully in the oven, creating a golden border and tender bite.
- Pumpkin puree
Brings natural sweetness and vibrant color, acting as the rich, velvety canvas for the ricotta layer.
- Ricotta cheese
Adds a creamy, milky texture that balances the sweetness of the pumpkin and the savory notes of bacon and onions.
- Onion
When slowly cooked until caramelized, it transforms into sweet, golden ribbons that lend depth and a subtle tang.
- Bacon
Delivers crisp, smoky pieces that punctuate each bite with a salty crunch and meaty flavor.
- Sage leaves
Impart an aromatic, earthy note; when brushed with butter and baked, they become crisp and fragrant.
- Olive oil
Used to gently caramelize onions, adding a layer of fruitiness and ensuring they soften evenly.
- Butter
Contributes richness to both the onion caramelization and sage leaf brushing, fostering a luscious mouthfeel.
- Salt and pepper
Essential seasonings that enhance and balance all the flavors, making each component shine.
- Egg (beaten)
Creates a glossy, golden finish on the folded pastry edge, giving the tart a professional, appetizing look.
HOW TO MAKE PUMPKIN, RICOTTA & CARAMELIZED ONION TART WITH BACON AND SAGE
Bringing this tart to life involves a few key steps—caramelizing onions, crisping bacon, blending a creamy pumpkin-ricotta spread, and assembling everything on a flaky sheet of puff pastry. Follow these detailed instructions to ensure each element is cooked to perfection and layered in harmony.
1. Preheat and prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Caramelize the onion
In a skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the thinly sliced onion and cook slowly for about 15–20 minutes, stirring occasionally, until the onion is deeply golden brown and silky soft.
3. Cook the bacon
In another skillet over medium heat, cook the chopped bacon until crispy. Once done, transfer the bacon to paper towels to drain excess fat, ensuring perfect crunch.
4. Roll out the pastry
On a lightly floured surface, roll out the puff pastry to fit your baking sheet. Carefully transfer the rolled pastry to the prepared parchment-lined sheet.
5. Mix pumpkin and ricotta
In a mixing bowl, combine the pumpkin puree and ricotta cheese. Season generously with salt and pepper, tasting to achieve the ideal balance.
6. Assemble the base layer
Spread the pumpkin-ricotta mixture evenly over the center of the puff pastry, leaving a small border around the edges to fold.
7. Add onions and bacon
Distribute the caramelized onions and crispy bacon in a single layer on top of the pumpkin-ricotta spread, ensuring each slice will have a bit of everything.
8. Prepare the sage
Melt the remaining tablespoon of butter and brush it over the fresh sage leaves. Arrange the leaves evenly on top of the tart for a pop of color and herbal aroma.
9. Form the rustic border
Fold the edges of the puff pastry inward to create a rustic-style crust. Brush the pastry border with the beaten egg to ensure a shiny, golden finish.
10. Bake
Place the tart in the preheated oven and bake for 20–25 minutes, or until the pastry is puffed, golden, and cooked through.
11. Cool and slice
Remove the tart from the oven and let it cool slightly—about 10 minutes—before slicing to allow the layers to set and make for cleaner cuts.
SERVING SUGGESTIONS FOR PUMPKIN, RICOTTA & CARAMELIZED ONION TART WITH BACON AND SAGE
When it comes to serving this tart, you want to highlight its textures and flavors by pairing it with complementary sides and touches. These suggestions add color, contrast, and context to your dish, making it perfect for gatherings or a cozy dinner at home. Think about temperature, freshness, and contrasting textures to elevate each bite.
- Fresh green salad
Toss peppery arugula or mixed baby greens with a light lemon vinaigrette to cut through the richness of the tart and bring bright, acidic notes.
- Warm autumn soup
Serve alongside a bowl of butternut squash bisque or roasted carrot soup. The smooth, velvety texture of the soup pairs beautifully with the flaky tart crust.
- Pickled vegetables
Offer a small side of quick-pickled red onions or cucumbers for a zingy, crunchy element that refreshes the palate between bites.
- Crisp white wine
Pair with a chilled glass of Sauvignon Blanc or a light Chardonnay. The wine’s acidity and fruit-forward profile accentuate the tart’s savory-sweet balance.
HOW TO STORE PUMPKIN, RICOTTA & CARAMELIZED ONION TART WITH BACON AND SAGE
Storing this tart properly ensures you can enjoy its flaky crust and layered flavors later without sacrificing quality. Whether you plan to indulge in leftovers or prepare the tart ahead of time, follow these tips to maintain freshness and texture.
- Room temperature (short-term)
If you plan to serve leftovers within a few hours, cover the cooled tart loosely with foil or a clean kitchen towel. This prevents the pastry from becoming too soggy while keeping it crisp.
- Refrigeration
For storage up to 2–3 days, place the cooled tart in an airtight container or cover it tightly with plastic wrap. Refrigerate to keep the ricotta layer fresh and the bacon from becoming greasy.
- Reheating method
To reheat, preheat your oven to 350°F (175°C). Place the tart on a baking sheet and warm for 8–10 minutes until heated through and the pastry regains its crispness. Avoid the microwave to prevent sogginess.
- Freezing (make-ahead)
Assemble the tart through Step 9, then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then brush with egg wash and bake according to instructions.
CONCLUSION
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is more than just a recipe—it’s a celebration of autumn’s best offerings woven into a flaky, golden pastry. We’ve walked through each ingredient, from the velvety pumpkin puree and creamy ricotta that create the base, to the ribbons of caramelized onion and crispy bacon that layer in sweetness and savory crunch. The finishing touch of butter-brushed sage not only provides aromatic flair but also transforms into delicate, crispy leaves that crown the tart. By following the step-by-step instructions, you can master the intermediate-level techniques of caramelizing, crisping, and assembling for an impressive appetizer or light main course. With about 30 minutes of hands-on prep, 25 minutes of baking, and a brief rest time, this tart balances convenience with gourmet flair—perfect for festive gatherings or a comforting weekend meal.
Feel free to print this article or save it for later reference. You’ll also find a handy FAQ below (so you can troubleshoot any questions that arise), but even without it, the detailed instructions and tips should guide you to pastry perfection. If you try the recipe or have any questions—maybe you’re curious about substituting ingredients, or you want to know how to adjust flavors—please leave a comment or send your feedback. I’d love to hear about your experience, any delicious tweaks you make, or helpful advice you glean along the way. Happy baking and savor every flaky, flavor-packed slice!
Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Description
This savory tart combines the sweetness of pumpkin and caramelized onions with rich ricotta and crispy bacon, complemented by fragrant sage. Perfect as an appetizer or a light meal!
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onion and cook slowly for about 15-20 minutes until caramelized and golden brown. Stir occasionally.
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In another skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
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Roll out the puff pastry on a floured surface to fit your baking sheet. Place the rolled pastry onto the prepared baking sheet.
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In a bowl, mix the pumpkin puree and ricotta cheese. Season with salt and pepper to taste.
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Spread the pumpkin and ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
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Distribute the caramelized onions and bacon evenly over the pumpkin and ricotta layer.
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Melt the remaining tablespoon of butter and brush over the fresh sage leaves. Arrange the sage leaves on top of the tart.
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Fold the edges of the puff pastry inward to create a rustic border. Brush the edges with the beaten egg for a golden finish.
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Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
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Remove from the oven and let it cool slightly before slicing.
Note
- You can substitute the puff pastry with a homemade tart crust if preferred.
- This tart is perfect as an appetizer or paired with a light salad for a complete meal.
- For a vegetarian version, simply omit the bacon.
- The tart can be prepared a day in advance and reheated just before serving.
