Description
A delightful savory tart featuring a flaky puff pastry crust layered with creamy ricotta and pumpkin filling, complemented by caramelized onions and crispy bacon.
Ingredients
Scale
- 6 slices bacon, chopped
- 4 sweet onions, thinly sliced
- Kosher salt & black pepper, to taste
- ½ cup apple cider (or chicken broth if desired)
- 2 sheets frozen puff pastry, thawed
- 1½ cups ricotta cheese
- 1⅓ cups pumpkin purée
- 2 cups freshly grated mozzarella cheese
- 2 handfuls fresh sage leaves
- 2 large eggs + 2 tsp water (for egg wash)
- Grated Parmesan cheese, for topping
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels.
- Using remaining bacon fat, caramelize onions with salt and pepper over medium-low for 25–30 minutes, adding apple cider for the last 5 minutes.
- Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface and transfer to parchment-lined baking sheets. Score a 1-inch border and prick the center.
- Mix ricotta cheese and pumpkin purée; season with salt and pepper. Spread this mixture inside the scored borders.
- Layer caramelized onions on top, and sprinkle mozzarella cheese and crumbled bacon evenly over it.
- Scatter fresh sage leaves on top, brush pastry edges with egg wash, and bake for 25–30 minutes until pastry is golden brown.
- Sprinkle grated Parmesan on top after baking and cool slightly before serving.
Notes
Use high-quality ingredients for the best flavor. Caramelizing onions takes time; patience is key for sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg