Description
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is a delightful savory pastry featuring a crispy puff pastry base topped with a creamy pumpkin and ricotta mixture, sweet caramelized onions, crispy bacon, and fragrant sage leaves. Perfect as a flavorful appetizer or a light meal, this tart combines rich autumn flavors with a rustic presentation.
Ingredients
Scale
Base
- 1 sheet puff pastry, thawed
Filling
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 large onion, thinly sliced
- 4 slices of bacon, chopped
- 8 fresh sage leaves
Cooking Fat & Seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Caramelize Onions: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the thinly sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until they become golden brown and caramelized, developing sweetness and depth of flavor.
- Cook Bacon: In another skillet over medium heat, cook the chopped bacon until crispy. Once cooked, remove the bacon and place it on paper towels to drain excess fat.
- Prepare Puff Pastry: On a floured surface, roll out the puff pastry sheet to fit your baking sheet. Transfer the rolled pastry onto the prepared baking sheet.
- Mix Filling: In a bowl, combine the pumpkin puree and ricotta cheese. Season the mixture with salt and pepper according to your taste, ensuring a balanced flavor.
- Assemble Tart: Evenly spread the pumpkin and ricotta mixture over the puff pastry, leaving a small border around the edges to allow for folding.
- Add Toppings: Distribute the caramelized onions and crispy bacon evenly over the pumpkin and ricotta layer for a blend of savory, sweet, and smoky flavors.
- Prepare Sage: Melt the remaining tablespoon of butter and brush it over the fresh sage leaves. Arrange these buttered sage leaves on top of the tart to add an aromatic, herbal note.
- Create Rustic Border: Carefully fold the edges of the puff pastry inward to form a rustic border around the tart. Brush this border with the beaten egg to achieve a golden, glossy finish when baked.
- Bake Tart: Place the assembled tart in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown, indicating it is fully cooked and crisp.
- Cool and Serve: Remove the tart from the oven and let it cool slightly to set before slicing. This helps the filling to firm up and makes it easier to serve.
Notes
- Ensure the puff pastry is thawed completely before rolling out to prevent cracking.
- Caramelizing onions slowly is key to developing their natural sweetness; do not rush this step.
- For a vegetarian version, omit the bacon and add extra caramelized onions or roasted nuts for texture.
- You can prepare the caramelized onions and bacon ahead of time to save on cooking time.
- Brush the sage leaves with butter just before arranging to keep them flavorful and moist during baking.
- Use fresh sage for the best flavor; dried sage will not provide the same aromatic impact.
