Savory Pumpkin Ricotta Tart with Bacon & Caramelized Onions – Rich, Golden & Fall-Perfect
This Savory Pumpkin Ricotta Tart with Bacon & Caramelized Onions is a stunning seasonal dish that blends creamy, smoky, and sweet flavors in every bite. A flaky golden crust holds a luscious pumpkin-ricotta filling, topped with crispy bacon and deeply caramelized onions for a show-stopping tart that’s perfect for autumn entertaining, holiday brunches, or cozy dinners. It’s comforting, flavorful, and beautifully balanced—serve warm with a side salad or slice it into elegant appetizers.
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.