Pumpkin Ricotta Caramelized Onion Tart (Print View)
Savory tart of pumpkin, ricotta, caramelized onion, crispy bacon and sage in golden puff pastry.
# What You'll Need:
→ Main Components
01 -
6 slices bacon, chopped
02 -
4 sweet onions, thinly sliced
03 -
Kosher salt, to taste
04 -
Black pepper, to taste
05 -
1/2 cup apple cider
06 -
2 sheets frozen puff pastry, thawed
→ Filling
07 -
1 1/2 cups ricotta cheese
08 -
1 1/3 cups pumpkin purée
09 -
2 cups mozzarella cheese, freshly grated
→ Herbs and Finish
10 -
2 handfuls fresh sage leaves
11 -
2 large eggs
12 -
2 teaspoons water
13 -
Grated Parmesan cheese, for topping
# Directions:
01 -
In a large skillet over medium heat, cook bacon pieces until crisp. Transfer to a paper towel-lined plate and reserve.
02 -
Add sweet onions to skillet with some reserved bacon fat. Season with salt and black pepper. Cook over medium-low heat for 25 to 30 minutes, stirring occasionally. Add apple cider and cook for an additional 5 minutes, until onions are deeply golden and tender.
03 -
Preheat oven to 400°F. On a lightly floured surface, roll out each puff pastry sheet slightly and place onto parchment-lined baking sheets. Score a 1-inch border along the edges and prick the pastry centers with a fork.
04 -
In a bowl, combine ricotta cheese and pumpkin purée with salt and black pepper. Evenly spread the mixture within the scored borders of the pastry. Layer caramelized onions, mozzarella cheese, and cooked bacon over the top.
05 -
Distribute fresh sage leaves over the surface. Whisk eggs with water for an egg wash and brush onto pastry edges. Bake for 25 to 30 minutes, or until pastry is golden brown and puffed.
06 -
Remove from oven and sprinkle tart with grated Parmesan cheese. Serve warm or at room temperature.
# Notes:
01 -
Ensure pastry is fully thawed but still cold for optimal puff and structure.