Cooked - Pumpkin, Ricotta & Caramelized Onion Tart With Bacon And Sage

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin, Ricotta & Caramelized Onion Tart With Bacon And Sage

6.0

6 slices bacon, chopped

4 sweet onions, thinly sliced

Kosher salt & black pepper, to taste

½ cup apple cider

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

Cook Bacon: In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
Caramelize Onions: In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.
Prep Pastry: Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.
Make Filling: In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
Add Sage & Bake: Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.
Finish: Sprinkle with Parmesan and serve warm or at room temp.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Tart

Cuisine🇺🇸American

Occasions🍂Fall🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 42 weeks ago

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