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This flaky tart is pure fall comfort with layers of sweet caramelized onions and pumpkin, pockets of creamy ricotta, smoky bacon, and crispy sage all tucked on rich puff pastry. I reach for this recipe whenever I need a showstopper brunch dish or a cozy dinner—it vanishes fast in my house each time.
My love for this tart started when I wanted a hearty but bright alternative to classic quiche—now I bring it for Thanksgiving morning every year and there are never leftovers.
Ingredients
- Bacon: Adds rich saltiness and a crispy bite. Choose uncured thick cut if possible.
- Sweet onions: Become golden and jammy when cooked low and slow. Look for firm onions with papery skins.
- Pumpkin purée: Brings creamy moisture and earthy sweetness. Use pure pumpkin, not pie filling.
- Ricotta cheese: Lends lightness and a gentle tang. For best flavor, use whole milk ricotta.
- Fresh mozzarella: Melts into creamy pockets. Grate yourself for meltier cheese.
- Fresh sage leaves: Crisp into aromatic chips. Choose leaves that are bright and velvety.
- Apple cider: Deglazes onions with a hint of tartness. Fresh pressed cider is best.
- Frozen puff pastry: Gives instant layers. Choose an all butter brand if you can find it.
- Eggs and water: Are whisked for egg wash for shiny golden pastry.
- Kosher salt and black pepper: Help balance flavors. Use fresh cracked pepper for a kick.
- Grated Parmesan: Takes the finish over the top. Parmigiano Reggiano is worth it here.
Instructions
- Cook the Bacon:
- Start by cooking chopped bacon pieces in a large skillet over medium heat. Stir often until perfectly crisp, which usually takes about eight minutes. Drain on a paper towel and set aside. Save some of the rendered fat for onions.
- Caramelize the Onions:
- Thinly slice sweet onions and add them to the hot skillet with reserved bacon fat. Sprinkle with a pinch of salt and freshly ground black pepper. Keep the heat at medium low and stir frequently for twenty five to thirty minutes until onions turn deep golden and sticky. Pour in apple cider and cook five more minutes, scraping up brown bits, until the onions get almost jam like.
- Prep the Pastry:
- Lay out thawed puff pastry sheets on a lightly floured counter. Gently roll to smooth creases. Place each sheet on a parchment lined baking tray. Use a small knife to score a one inch border around the edges without cutting through. Dock the inner surface with a fork to keep it flat.
- Make the Filling:
- In a medium bowl, whisk together ricotta, pumpkin purée, kosher salt, and black pepper until well blended. Spread the mixture within the scored border on each pastry sheet.
- Layer the Toppings:
- Scatter caramelized onions all over the pumpkin ricotta base. Top with grated mozzarella cheese, then sprinkle on the crisped bacon pieces.
- Add Sage and Bake:
- Tear fresh sage leaves and scatter generously over the toppings. Whisk two eggs with a splash of water, then brush the pastry borders for shine. Bake at four hundred degrees Fahrenheit for twenty five to thirty minutes, until the pastry is puffed and deep golden.
- Finish and Serve:
- As soon as the tart comes from the oven, sprinkle generously with grated Parmesan. Serve it warm or at room temperature for the best texture and taste.
Sage is my all time favorite herb for fall. It perfumes the whole kitchen as the tart bakes. I will always remember my kids hovering by the oven waiting for the first crispy edges to be ready to taste.
Storage Tips
Wrap leftover slices tightly and keep refrigerated for up to three days. The pastry stays most crisp reheated in a toaster oven or hot skillet. A quick ten minutes at three fifty degrees revives the golden layers.
Ingredient Substitutions
No apple cider on hand? You can splash in white wine or even a spoonful of balsamic vinegar. Got other cheeses? Try fontina, provolone, or goat cheese in place of mozzarella and ricotta. For a vegetarian version, skip the bacon and boost the umami with a sprinkle of smoked paprika or toasted walnuts.
Serving Suggestions
Cut the tart into small squares for appetizer platters. Pair with a crisp green salad for a satisfying meal. Leftover tart packs beautifully for picnics or brown bag lunches.
Cultural and Seasonal Context
Pumpkin and sage are iconic autumn flavors across Europe and the US. This tart riffs on savory pies from Italy and France. On cool weekends, I like to slow cook the onions while listening to music—it is a small happy ritual that sets the mood for welcoming friends over.
Seasonal Adaptations
Swap butternut squash purée for pumpkin in winter. Try chives or thyme instead of sage in the spring. Add a handful of sautéed mushrooms or spinach before baking.
Success Stories
Readers tell me this tart was a hit for Friendsgiving and made an impressive first course at a dinner party. One friend now brings it every time she is on brunch duty.
Freezer Meal Conversion
To freeze, let the fully baked tart cool, cut into portions and wrap tightly. Freeze for up to one month. To reheat, place frozen slices on a baking sheet in a three seventy five degree oven for about twenty minutes.
This tart brings quintessential fall flavors to your table no matter the occasion. Serve warm and enjoy every flaky, savory-sweet bite!
Recipe Q&A
- → How do I ensure caramelized onions are sweet and golden?
Cook onions slowly over medium-low heat with a pinch of salt, letting them soften and turn golden over 25–30 minutes. Add apple cider for depth and sweetness, cooking until deeply colored.
- → Can I use fresh pumpkin instead of puree?
Yes, roast cubes of fresh pumpkin and mash until smooth. Ensure excess moisture is removed for the right filling consistency.
- → What’s the best way to make puff pastry crispy?
Thaw pastry thoroughly, roll lightly, and prick the center so it doesn’t puff excessively. Don’t forget to brush with egg wash for a golden edge.
- → Can I prepare parts in advance?
Cook bacon and caramelize onions ahead of time. Assembled tart can be chilled before baking for convenience.
- → How do I store leftovers?
Cool completely, cover tightly, and refrigerate for up to 2 days. Reheat in the oven to restore crispness.
- → Is there a vegetarian alternative to bacon?
Swap bacon for sautéed mushrooms or smoked paprika-seasoned nuts for a flavorful meat-free option.