Laura Mariano
A Tart Worth Talking About
Welcome to a recipe that redefines pumpkin season. While sweet pumpkin pies and spiced lattes get all the attention, this savory pumpkin tart is here to steal the spotlight. It’s a warm, comforting dish that combines earthy pumpkin purée with creamy ricotta, smoky bacon, and caramelized onions — all nestled in a flaky crust and topped with melty cheeses and fresh sage.
Savory pumpkin dishes deserve more love. They showcase the vegetable’s versatility and pair beautifully with herbs, cheeses, and spices. This tart is proof that pumpkin isn’t just for dessert — it’s a bold, flavorful base for a dish that’s elegant enough for entertaining and cozy enough for a weeknight dinner.
Whether you’re hosting a fall brunch, prepping for Thanksgiving, or just craving something seasonal and satisfying, this tart delivers layers of flavor in every bite.
Recipe Inspiration & Origins
This tart draws inspiration from the comforting flavors of fall — think crisp air, golden leaves, and the aroma of roasted vegetables and herbs. It’s the kind of dish that feels right at home on a holiday table or a cozy weekend spread.
Several recipes helped shape this one, including the beloved Pumpkin, Ricotta & Caramelized Onion Tart With Bacon And Sage, the elegant Savory Pumpkin, Ricotta, and Caramelized Onion Tart, and the hearty Savory Pumpkin Quiche with Caramelized Bacon and Onions. Each variation celebrates the balance of sweet, savory, and creamy elements that make pumpkin such a versatile ingredient.
This tart stands out for its layered approach: a creamy pumpkin-ricotta base, deeply caramelized onions, crispy bacon, and a blend of cheeses that melt into golden perfection. Fresh sage adds herbal brightness, while the crust — whether puff pastry or homemade — provides a flaky, buttery foundation.
It’s seasonal, adaptable, and endlessly satisfying.
Ingredient Breakdown & Flavor Layers
Here’s what makes this tart a flavor-packed masterpiece:
- Pumpkin Purée: Offers earthy sweetness and a smooth texture. It’s the heart of the filling and pairs beautifully with savory elements.
- Ricotta Cheese: Adds creaminess and mild tang. It lightens the pumpkin and creates a luscious base.
- Bacon: Brings smoky crunch and a salty contrast to the sweet pumpkin and onions.
- Caramelized Onions: Deliver deep umami and a touch of sweetness. Cooking them slowly with apple cider enhances their richness.
- Fresh Sage: Adds herbal brightness and a distinctly autumnal aroma.
- Mozzarella & Parmesan: Mozzarella melts into gooey goodness, while Parmesan adds sharpness and a golden finish.
- Puff Pastry or Homemade Crust: Provides a flaky, buttery base that holds up to the rich filling. Puff pastry offers ease and elegance; homemade crust adds rustic charm.
Optional Additions:
- Goat Cheese: For tangy depth.
- Maple Syrup: A drizzle enhances the sweet-savory balance.
- Pumpkin Seed Oil: Adds nutty richness and a gourmet touch.
Each ingredient plays a role in building flavor and texture. Together, they create a tart that’s complex, comforting, and crave-worthy.
Choosing the Right Crust
The crust sets the stage for your tart — and you’ve got options:
- Puff Pastry: Light, flaky, and easy to work with. It bakes up golden and crisp, making it ideal for quick assembly and elegant presentation.
- Homemade Tart Crust: Offers a sturdier, buttery base with a rustic feel. It’s perfect if you want more control over flavor and texture.
Tips for Success:
- Blind Baking: Pre-bake the crust slightly to prevent sogginess. Use pie weights or dried beans to keep it flat.
- Scoring Edges: Lightly score a border around the edge of the pastry to create a raised frame — it helps contain the filling and adds visual appeal.
Whether you go store-bought or homemade, the crust should be crisp and golden, ready to cradle all those rich, savory layers.
Step-by-Step Cooking Instructions
- Cook the Bacon: In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and chop into bite-sized pieces.
- Caramelize the Onions: In the same skillet, sauté sliced onions with a splash of apple cider. Cook slowly until golden and jammy — about 20 minutes.
- Prepare the Pastry: Roll out puff pastry or press homemade crust into a tart pan. Score a ½-inch border around the edge. Blind bake for 10 minutes at 375°F (190°C).
- Mix the Filling: In a bowl, combine pumpkin purée, ricotta, salt, pepper, nutmeg, and a touch of maple syrup (optional). Stir until smooth.
- Layer the Tart: Spread the pumpkin-ricotta mixture evenly over the crust. Top with caramelized onions, bacon, shredded mozzarella, and grated Parmesan. Finish with fresh sage leaves.
- Bake: Return to the oven and bake for 20–25 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Finish & Serve: Sprinkle with extra Parmesan, drizzle with pumpkin seed oil (optional), and serve warm.
This tart is best enjoyed fresh but also reheats beautifully for next-day indulgence.
Savory Pumpkin Ricotta Tart with Bacon & Caramelized Onions – Rich, Golden & Fall-Perfect
Equipment
- Tart pan or baking sheet
- Skillet
- Mixing bowls
- Whisk and spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Oven
Ingredients
- 1 sheet puff pastry (or homemade tart crust)
- 1 tbsp olive oil
- 4 slices bacon, chopped
- 2 medium onions, thinly sliced
- 2 tbsp apple cider (for caramelizing)
- 1 cup pumpkin purée (not pie filling)
- ¾ cup ricotta cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- ½ tsp Dijon mustard
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 6–8 fresh sage leaves
- Optional: 2 tbsp goat cheese, drizzle of maple syrup, pumpkin seed oil
- 1 egg (for egg wash)
Instructions
- Cook Bacon: In a skillet, cook chopped bacon until crisp. Remove and drain on paper towels.
- Caramelize Onions: In the same skillet, sauté onions in olive oil over medium-low heat. Add apple cider and cook until golden and jammy (about 20 minutes).
- Prepare Crust: Roll out puff pastry and place in tart pan. Score a ½-inch border and prick the center with a fork. Blind bake at 375°F (190°C) for 10 minutes.
- Mix Filling: In a bowl, whisk together pumpkin purée, ricotta, salt, pepper, nutmeg, and mustard until smooth.
- Assemble Tart: Spread pumpkin-ricotta mixture over crust. Top with caramelized onions, bacon, mozzarella, Parmesan, and sage leaves.
- Egg Wash: Brush crust edges with beaten egg.
- Bake: Return to oven and bake for 20–25 minutes until golden and bubbly.
- Finish: Garnish with extra Parmesan, optional goat cheese, or a drizzle of maple syrup or pumpkin seed oil. Let cool slightly before slicing.
Notes
- Vegetarian Option: Omit bacon and add mushrooms or sun-dried tomatoes.
- Cheese Swaps: Try goat cheese, feta, or Gruyère for different flavor profiles.
- Crust Alternatives: Use gluten-free or whole wheat crusts as needed.
- Storage: Refrigerate up to 3 days. Reheat in oven for best texture.
- Freezing: Freeze unbaked tart for up to 1 month. Bake from frozen, adding 5–10 minutes to cook time.
- Serving Tip: Delicious warm, room temp, or lightly chilled — perfect for brunch or picnics.
