This Pumpkin, Ricotta & Caramelized Onion Tart is a special treat! The creamy ricotta mixes perfectly with sweet pumpkin and rich onions, all wrapped in a flaky crust. Bacon and sage add extra flavor!
Honestly, who can resist bacon? This tart is not just pretty; it’s deliciously comforting. I love serving it warm with a salad on the side—perfect for a cozy meal with friends!
Key Ingredients & Substitutions
Pumpkin puree: This is the star ingredient! You can use fresh pumpkin if you have some, but canned pumpkin is just as good for convenience. If you’re looking for an alternative, butternut squash puree works well too.
Ricotta cheese: Ricotta gives a nice creamy texture. If you’re avoiding dairy, try using a vegan ricotta made from nuts, or cottage cheese for a lighter option. Just blend it to smoothen it out!
Onions: Yellow onions are best for caramelizing due to their sweetness. If you’re in a pinch, red onions can also add a nice flavor. Just remember they may be a tad sharper!
Bacon: For a twist, try pancetta or turkey bacon for a healthier version. You can also go meat-free by using smoked tempeh, which gives a similar savory taste without the pork!
Sage: Fresh sage adds wonderful flavor; however, you can use dried sage if that’s all you have. Just remember that dried herbs are more potent, so use about a third of the amount.
How Can I Ensure My Onions Are Perfectly Caramelized?
Caramelizing onions requires patience but rewards you with the best flavor. The key is to cook them low and slow! Here’s how:
- Start with oil in a preheated skillet over medium-low heat. You want them to cook gently, not burn.
- Add sliced onions and stir occasionally. Feel free to sprinkle a pinch of salt to help them soften!
- Cook for 25-30 minutes until they are soft and golden brown. Don’t rush it; the slow cooking brings out their sweetness!
Keep an eye on them, though; if they’re starting to brown too fast, lower the heat. You want a rich, caramel color, not burnt bits!
Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2-3 tablespoons ice water
For the Filling:
- 1 1/2 cups pumpkin puree (fresh or canned)
- 1 cup ricotta cheese
- 2 large onions, thinly sliced
- 4-5 slices bacon
- 1 tablespoon olive oil (for onions)
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 8-10 fresh sage leaves, plus extra for garnish
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious tart will take about 1 hour and 15 minutes to prepare and bake. You’ll spend around 30 minutes making the crust and filling, and about 40 minutes baking it to golden perfection. Plus, a little time to let it cool before serving!
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, whisk together the flour and salt. Add in the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help make the crust flaky!
2. Caramelize the Onions:
While the dough is chilling, heat the olive oil in a skillet over medium-low heat. Add the sliced onions, stirring occasionally, and allow them to cook slowly until they’re soft, golden, and caramelized—this should take about 25-30 minutes. Once done, set them aside to cool.
3. Cook the Bacon:
In a separate pan, cook the bacon slices until they are crisp. Drain them on paper towels to remove excess grease, then crumble them into small pieces for easy scattering over the tart.
4. Prepare the Filling:
In a mixing bowl, combine the pumpkin puree, ricotta cheese, eggs, grated Parmesan, thyme leaves, salt, and pepper. Mix everything well until smooth and creamy. This filling is gonna be rich and delicious!
5. Assemble the Tart:
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Spread the caramelized onions evenly over the crust, then pour the pumpkin-ricotta mixture on top, smoothing the surface. Sprinkle the crumbled bacon over the filling, followed by placing fresh sage leaves on top for added flavor and decoration!
6. Bake:
Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust turns golden brown. The smell will be simply irresistible!
7. Serve:
Once baked, let the tart cool slightly before slicing. You can garnish with extra sage leaves if you’d like. Serve warm or at room temperature, and enjoy every savory bite of yourPumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage!
Can I Use a Store-Bought Pie Crust Instead?
Absolutely! If you’re short on time, a store-bought pie crust can save you some hassle. Just follow the package instructions for pre-baking, if required, before adding the filling.
How Do I Store Leftover Tart?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave until warmed through—this tart tastes great even the next day!
Can I Make This Tart Vegetarian?
Yes, simply omit the bacon and consider using smoked paprika or smoked salt to impart a similar depth of flavor. You can also add extra veggies like spinach or mushrooms for a heartier filling.
Can I Use Fresh Pumpkin Instead of Canned?
Sure! If you prefer fresh pumpkin, roast and puree it first for the best texture and flavor. Just remember that it can take a bit longer to prepare than using canned pumpkin.