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Pumpkin Ricotta & Caramelized Onion Tart with Bacon and Sage Recipe
Ash Tyrrell

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

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.