Irresistible Pumpkin Ricotta Tart Recipe with Bacon Sage
Author:asmahane
Total Time:1 hour 55 minutes
Yield:1 (9–10 inch) tart (about 8 servings) 1x
Description
Pumpkin ricotta bacon combine with caramelized onions flaky crust and savorysweet spice easy 45min prep serves 6 perfect fall appetizer or brunch
Ingredients
Scale
1 sheet puff pastry or one 9–10″ tart dough (store-bought or homemade)
2 cups roasted pumpkin (cubed and mashed) or 1 cup canned pumpkin purée
1 cup whole-milk ricotta (drained 15 minutes if watery)
1 large egg + 1 egg yolk (for filling)
1/2 cup grated Parmesan or Pecorino
2 large yellow onions, thinly sliced
4–6 slices bacon, cooked crisp and chopped
8–10 fresh sage leaves, torn or whole for garnish
1–2 tbsp olive oil or butter (for onions)
1 tsp brown sugar or a drizzle maple syrup (optional, for onions)
1/2 tsp ground nutmeg
Salt & freshly ground black pepper
1 egg beaten + splash water (egg wash)
Optional: lemon zest, red pepper flakes, toasted pumpkin seeds
Instructions
Preheat oven to 400°F (200°C). If using fresh pumpkin, toss 1″ cubes with oil, salt and pepper and roast on a sheet pan 25–30 minutes until edges caramelize. Mash roughly and let cool.
Caramelize the onions: heat 1–2 tbsp butter or oil in a large skillet over medium-low heat. Add sliced onions with a pinch of salt and a teaspoon of brown sugar or a drizzle of maple syrup. Stir every few minutes, lowering heat if they begin to burn. Cook 20–30 minutes until deep amber and jammy.
Cook the bacon until crisp, drain on paper towels, then chop. Reserve a little bacon fat to flavor the onions or crust if desired.
Prepare the crust: fit the puff pastry or tart dough into a 9–10″ tart pan, pressing into the edges and trimming excess. Prick the base lightly with a fork. Chill 10 minutes, then line with parchment and fill with pie weights or dried beans. Blind-bake 12–15 minutes until edges set and just turning golden. Remove weights and bake 5 more minutes until the base looks dry but not deep brown.
Make the ricotta filling: whisk ricotta, 1 egg + 1 yolk, grated Parmesan, nutmeg, lemon zest (if using), and a generous pinch of salt and pepper until smooth. Fold in 1/2–3/4 cup mashed pumpkin for a marbled look, or mix all the pumpkin in for uniform color. Taste and adjust salt.
Assemble the tart: spread a thin layer of caramelized onions over the prebaked crust. Scatter half the bacon and a few sage leaves. Spoon the ricotta-pumpkin mixture into the tart, smoothing the top. Dot additional onions and bacon on top and tuck extra sage leaves around the edges. Brush the pastry rim with egg wash.
Bake at 375°F (190°C) for 25–35 minutes until the filling is set with a slight jiggle in the center and the crust is golden.
Cool 10–15 minutes so slices hold. If using fried sage leaves, scatter them on top now and finish with a light drizzle of olive oil, flaky salt and a few cracks of black pepper. Serve warm or at room temperature.
Notes
To avoid a soggy bottom, blind-bake the crust until the base looks dry and spread a thin layer of caramelized onions or a light smear of mustard between crust and filling. Drain ricotta if needed.
Prep Time:30 minutes
Cook Time:1 hour 25 minutes
Category:Brunch, Main Course
Cuisine:American
Nutrition
Calories:420 calories
Sugar:6 g
Fat:25 g
Carbohydrates:30 g
Fiber:3 g
Protein:12 g
Keywords: pumpkin tart, ricotta tart, caramelized onion tart, bacon and sage tart, fall recipes, autumn tart, savory tart
