Pumpkin Ricotta Onion Tart Bacon (Print Version)

Flaky tart with creamy ricotta, pumpkin, bacon, caramelized onion, and sage. Finished with salty Parmesan.

# Ingredients:

→ Tart Base

01 - 2 sheets frozen puff pastry, thawed

→ Filling

02 - 6 slices bacon, chopped
03 - 4 sweet onions, thinly sliced
04 - 1/2 cup apple cider
05 - 1 1/2 cups ricotta cheese
06 - 1 1/3 cups pumpkin purée
07 - 2 cups freshly grated mozzarella cheese
08 - 2 handfuls fresh sage leaves
09 - 2 large eggs
10 - 2 teaspoons water
11 - Kosher salt, to taste
12 - Black pepper, to taste

→ Finishing Touch

13 - Grated Parmesan cheese, for topping

# Steps:

01 - In a large skillet, cook the chopped bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain.
02 - Using the reserved bacon fat in the skillet, sauté the sliced onions with a pinch of salt and black pepper over medium-low heat for 25–30 minutes, stirring occasionally. Add apple cider and continue cooking for 5 minutes until onions are deeply golden and soft.
03 - Preheat the oven to 200°C. On a lightly floured surface, gently roll out each puff pastry sheet. Lay each puff pastry onto a parchment-lined baking tray. Score a 2.5 cm border around the edges and prick the center section all over with a fork.
04 - In a bowl, combine ricotta, pumpkin purée, a pinch of salt, and black pepper until smooth. Evenly spread the ricotta mixture within the scored pastry borders. Spoon caramelized onions over the base, followed by mozzarella and crumbled bacon.
05 - Scatter fresh sage leaves across the filling. Beat eggs with water to make an egg wash, then brush it around the pastry borders.
06 - Bake in the preheated oven for 25–30 minutes or until the pastry is puffed and golden brown.
07 - Allow tart to cool slightly, then sprinkle generously with grated Parmesan cheese. Serve warm or at room temperature.

# Notes:

01 - For extra depth, caramelize onions slowly; rushing the process will reduce their sweetness.
02 - Ensure pastry borders are not overloaded with filling to achieve a crisp, golden edge.

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