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Savory meets sweet in this flaky tart stacked with creamy ricotta, roasted pumpkin, crispy bacon, deep golden caramelized onions, and a touch of fresh sage. The finish of Parmesan gives just the right salty kick to make this dish totally irresistible. I love pulling out this recipe from my holiday rotation whenever I want something impressive with minimum fuss for brunch or a showstopping starter.
When I first baked this tart, everyone immediately asked for seconds and the aroma of caramelizing onions had the whole house hungry before it even came out of the oven.
Ingredients
- Bacon: adds crispy smoky flavor and loads the tart with savory depth. Look for thick-cut bacon for the best texture.
- Sweet onions: bring natural sweetness that balances the salty and creamy elements. Choose yellow or Vidalia onions for deep flavor.
- Apple cider: brightens the caramelized onions and adds subtle tang. Use fresh cider if possible.
- Frozen puff pastry: keeps things easy but looks fancy. Thaw well before using for best rise.
- Ricotta cheese: creates a creamy smooth base. Opt for whole milk ricotta for richness.
- Pumpkin purée: gives earthiness and gorgeous color. Go for pure pumpkin not pumpkin pie filling.
- Fresh mozzarella: melts perfectly for that classic gooey cheese layer. Shred it yourself for freshness.
- Fresh sage: infuses the tart with autumnal fragrance. Pick plump fragrant leaves.
- Eggs: mixed with water create a shiny golden finish for the pastry. Use large eggs for consistency.
- Parmesan cheese: adds a salty sharp bite over the top. Choose freshly grated for full flavor.
Step-by-Step Instructions
- Cook the Bacon:
- In a large skillet set over medium heat, slowly brown chopped bacon pieces until crispy. Remove them to a plate lined with paper towels so they stay crisp. Save a little bacon fat in the skillet for the onions.
- Caramelize the Onions:
- Add thinly sliced onions and a pinch of salt and pepper into the skillet with reserved bacon fat. Let onions cook slowly over medium low heat for about twenty five to thirty minutes stirring often so they soften and turn deep gold. Pour in the apple cider and keep cooking for five more minutes until all moisture is absorbed and onions are sweet and jammy.
- Prep the Pastry:
- Fully thaw frozen puff pastry sheets then place each on a parchment lined baking sheet. Gently roll them to smooth seams. Score a one inch border around the edge without cutting all the way through. Prick the middle of each sheet with a fork so it stays flat as it bakes.
- Mix the Ricotta and Pumpkin:
- In a bowl whisk together the ricotta cheese and pumpkin purée with a small pinch of salt and black pepper. This gives a rich creamy base. Spread this mixture evenly inside the pastry borders.
- Top the Tart:
- Layer caramelized onions over the ricotta and pumpkin base. Sprinkle over freshly shredded mozzarella then scatter crisp bacon bits all around.
- Finish and Bake:
- Tuck whole fresh sage leaves on top of the tart for bursts of flavor. Whisk eggs with a splash of water then brush over the pastry border with a pastry brush for even color. Bake in a hot oven at four hundred degrees until deeply golden and puffed about twenty five to thirty minutes.
- Add Parmesan and Serve:
- Once baked remove from oven and immediately shower the tart with freshly grated Parmesan for a salty finish. Serve the tart warm or at room temperature for the ideal texture.
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I am obsessed with the caramelized onions in this tart. They take patience but turn so soft and sweet that even onion skeptics love them. My family always hangs out in the kitchen sneaking pinches of the cooled onions before they even make it onto the pastry.
Storage Tips
Store leftover tart in an airtight container in the fridge for up to three days. To reheat just pop slices in a hot oven for a few minutes. Recrisping in the oven helps the puff pastry stay flaky rather than soggy from the fridge.
Ingredient Substitutions
You can swap cooked turkey bacon or even a mushroom blend if you want a vegetarian option. For the cheese layer try fontina or gruyere if mozzarella is not available. But always choose whole milk ricotta for that velvety base.
Serving Suggestions
This tart looks beautiful as a centerpiece for a holiday brunch paired with a crisp salad. For appetizers slice small squares and serve with sparkling cider or a light white wine. On cozy nights I love it as a light dinner with soup.
Cultural and Historical Context
Tarts with layered flavors and puff pastry feel right at home in French and Italian kitchens but this version celebrates American autumn with pumpkin and apple cider in the mix. It brings together familiar pantry items and seasonal produce for a dish that feels both comforting and elegant.
Recipe FAQs
- → How do you caramelize onions for this tart?
Cook sliced onions slowly with a bit of salt and pepper in bacon fat over medium-low heat until soft and golden brown, then splash in apple cider to deepen the sweetness.
- → Can store-bought puff pastry be used?
Yes, using ready-made puff pastry makes preparation quick and yields a flaky, buttery base for the tart ingredients.
- → What’s the role of fresh sage?
Fresh sage adds earthy, aromatic notes that pair beautifully with pumpkin and bacon, balancing the tart's richness.
- → How can this tart be served?
This tart is delicious served warm or at room temperature, ideal for brunch, appetizers, or as a stunning dinner centerpiece.
- → Can you make this tart vegetarian?
Omit the bacon and use olive oil to caramelize onions for a savory, meat-free version that still bursts with flavor.