Name: Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
Prep time: 30 min
Cook time: 30 min
Ingredients: 6 slices bacon (chopped — adds that smoky, salty crunch that contrasts beautifully with the creamy filling); 4 sweet onions (thinly sliced — these caramelize into golden sweetness, far better than plain yellow onions); Kosher salt & black pepper (to taste — use these to season layers as you go for balanced flavor); ½ cup apple cider — a touch of fruity acidity that lifts the caramelized onions (apple juice + a splash of balsamic works if needed); 2 sheets frozen puff pastry (thawed — store-bought saves time; keep it cold until you roll for maximum puff); 1½ cups ricotta cheese — make sure it’s well-drained if watery (to prevent soggy pastry); 1⅓ cups pumpkin purée — unsweetened squash purée is key (not pie filling); 2 cups freshly grated mozzarella cheese — freshly grated melts better and avoids additives that pre-shredded often have; 2 handfuls fresh sage leaves — the fresh herb adds a fragrant (earthy touch that dried can’t match); 2 large eggs + 2 tsp water (for egg wash — this gives your tart edges that beautiful golden finish); Grated Parmesan cheese (for topping — a salty sprinkle to finish it off)

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Pumpkin Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe | Savory Fall Delight

I just wrapped up baking this cozy tart, and wow—it’s everything I hoped for. The flaky crust gave way to a creamy layer of pumpkin and ricotta, topped with deeply sweet onions, crispy bacon, and fragrant sage. I watched the kitchen fill with warm, rustic scents, and each bite felt like autumn wrapped in a blanket.

Whether I served it for brunch or dinner, it brought smiles all around. If you’re looking for a show-stopper that’s fun to make and irresistible to eat, you might also enjoy my Smoked Gouda Bacon Dip Recipe for another cozy, savory bite idea.

Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe

Ingredients

Here’s what you’ll need (serves 6–8):

6 slices bacon, chopped — adds that smoky, salty crunch that contrasts beautifully with the creamy filling
4 sweet onions, thinly sliced — these caramelize into golden sweetness, far better than plain yellow onions
Kosher salt & black pepper, to taste — use these to season layers as you go for balanced flavor
½ cup apple cider — a touch of fruity acidity that lifts the caramelized onions (apple juice + a splash of balsamic works if needed)
2 sheets frozen puff pastry, thawed — store-bought saves time; keep it cold until you roll for maximum puff
1½ cups ricotta cheese — make sure it’s well-drained if watery, to prevent soggy pastry
1⅓ cups pumpkin purée — unsweetened squash purée is key, not pie filling
2 cups freshly grated mozzarella cheese — freshly grated melts better and avoids additives that pre-shredded often have
2 handfuls fresh sage leaves — the fresh herb adds a fragrant, earthy touch that dried can’t match
2 large eggs + 2 tsp water (for egg wash) — this gives your tart edges that beautiful golden finish
Grated Parmesan cheese, for topping — a salty sprinkle to finish it off

Note: several serving
(These ingredient quantities are meant to serve 6–8 people.)

Variations

If you’d like to switch things up:

Go dairy-free: use plant-based ricotta or cashew cream instead of ricotta, and choose a vegan mozzarella alternative.
Make it vegetarian: skip the bacon and substitute with sautéed mushrooms or smoked paprika for that depth of flavor.
Add a flavor twist: stir in a pinch of nutmeg or cayenne to the pumpkin-ricotta mixture for warmth. Or drizzle hot honey over the finished tart for a sweet-savory pop.
Use a different base: try gluten-free puff pastry if needed, or a pre-made tart crust if you prefer.
Swap pumpkin: roasted butternut squash purée works beautifully in place of pumpkin, giving similar texture with a slightly sweeter edge.

If you love creamy and savory comfort dishes, you’ll also like this Bacon Cheddar and Chicken Risotto for Two Recipe — it’s rich, comforting, and perfect for date night.

Cooking Time

Prep Time: ~30 minutes
Cook Time: ~30 minutes
Total Time: ~1 hour

Equipment you need

Large skillet — to cook the bacon and then caramelize the onions in the same flavorful pan
Baking sheet lined with parchment — supports the puff pastry and ensures easy cleanup
Rolling pin (optional) — for smoothing or adjusting the thawed puff pastry sheets
Sharp knife & cutting board — for chopping onions, bacon, and stripping sage leaves
Mixing bowl — to combine the ricotta and pumpkin purée filling
Pastry brush — to apply egg wash around the tart’s edge for that golden crust

How to Make Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Let’s walk through it step by step.

Cook the bacon

Heat your skillet over medium heat and add the chopped bacon until it’s crisp. Remove the bacon and set it aside on paper towels to drain. Leave the rendered bacon fat in the skillet — this will deepen the flavor of the onions and tie everything together.

Caramelize the onions

In the same skillet, add the sliced sweet onions with a pinch of salt and pepper and cook over medium-low heat for about 25–30 minutes, stirring occasionally until they’re golden and jam-like. Then pour in the apple cider, scrape the browned bits from the pan for extra flavor, and cook for another 5 minutes until soft and richly caramelized.

Prepare the puff pastry

Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out each thawed puff pastry sheet gently to smooth seams. Transfer to parchment-lined baking sheets. Score a 1-inch border around the edges (don’t cut through), and prick the center lightly with a fork to prevent over-puffing of the center.

Make the filling & assemble

In a bowl, mix the ricotta cheese and pumpkin purée together, seasoning with salt and pepper. Spread this evenly within the scored borders on the pastry. Top with caramelized onions, then sprinkle the freshly grated mozzarella and crumbled bacon over that. Leave a small margin near the edge to keep things crisp.

Add sage, egg wash and bake

Scatter fresh sage leaves across the top of the tart. Whisk together the eggs and water for the egg wash and brush just the pastry edge for that golden rim. Bake in the preheated oven for about 25–30 minutes, until the pastry is puffed and golden.

Rotate your baking sheet halfway through for even color. If the sage crisps too quickly, tent with foil for the last few minutes.

Finish and serve

Once out of the oven, immediately sprinkle the tart with grated Parmesan cheese so it melts into salty goodness. Let it rest for about 5 minutes before slicing — this helps the layers settle and makes cleaner cuts. Serve warm or at room temperature.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here are a few things I’ve learned:

I always chill the puff pastry sheet for a few minutes after scoring and before baking — it helps the edges puff up beautifully.
I keep a splash of apple cider or even a bit of water nearby when caramelizing the onions; a little liquid keeps things moving and deepens flavor.
I remove excess moisture from the ricotta — a wetter cheese can make the center soggy instead of crisp.
I scatter the bacon and cheese evenly but avoid piling right to the edge; this helps the pastry edge stay crisp.
I always let the tart rest 5 minutes after baking — slicing too soon makes it collapse slightly and lose its tall, flakey structure.

How to Serve Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage

Here are some ideas to make serving fun and beautiful:

For brunch, cut into square portions and top with a softly poached egg — the yolk becomes a rich sauce.
For dinner, serve wedges alongside a vibrant arugula-lemon vinaigrette salad. The bright, peppery greens contrast the richness of the tart.
Presentation tip: Serve the tart on a rustic wooden board, scatter a few fresh sage leaves or drizzle with balsamic glaze for a professional touch.
Garnish with extra freshly grated Parmesan and a pinch of freshly cracked black pepper right before serving to elevate the aroma.

Nutritional Information

Here are approximate values per serving (based on 8 servings):

Calories: ~450 kcal
Protein: ~18 g
Carbohydrates: ~28 g
Fat: ~30 g

Make Ahead and Storage

Storage

If you’ve got leftovers, cover the tart tightly and store in the fridge. It should stay fresh for up to 2–3 days. When ready to serve again, reheat in a preheated oven at about 350°F (175°C) for 8–10 minutes to revive that crisp pastry edge.

Freezing

You can freeze the unbaked assembled tart (before baking) by wrapping tightly and freezing for up to 1 month. When ready, thaw overnight in the fridge, then bake as directed.

Reheating

For best texture, reheat slices in the oven rather than the microwave; this ensures the puff pastry stays crisp instead of soggy. I let mine rest a minute or two after reheating before serving.

Why You’ll Love This Recipe

Here’s why this tart has completely won my heart:

Versatility: Whether it’s brunch, an appetizer, or dinner, this tart adapts beautifully — warm, room temp, or reheated.
Flavor depth: The combo of creamy ricotta and pumpkin, sweet caramelized onions, smoky bacon, and fragrant sage creates layers of taste and texture.
Easy to make: Even though it looks fancy, you’re really working with simple ingredients and straightforward steps — no advanced kitchen skills needed.
Customizable: With the variations, you can easily tweak it for vegetarian, dairy-free, or seasonal versions.
Cozy seasonal feel: Pumpkin and sage with crispy pastry bring instant autumn comfort any day of the week.

I hope you give this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage a try — it’s as rewarding to make as it is to eat. Once you slice into that golden pastry and get that first bite of creamy-sweet-savory goodness, you’ll see why it’s one of my favorite recipes to bake and share.

Ash Tyrrell