Ultimate Deluxe Pumpkin Ricotta Tart Savory Recipe Idea Validation 58 chars
Author:admin
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Description
Pumpkin Ricotta Tart with caramelized onion bacon sage delivers rich filling and crisp crust savory bake ready to wow guests Great for holidays
Ingredients
Scale
1 sheet puff pastry, thawed
1 cup pumpkin puree (or roasted pumpkin)
1/2 cup ricotta cheese
1/2 cup grated Parmesan or Pecorino
1 large egg
2 tablespoons cream or milk (optional, for extra silkiness)
4 slices bacon, cooked until crisp and crumbled
1 large onion, thinly sliced
2–3 teaspoons olive oil
1 tablespoon butter
8–12 fresh sage leaves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
Optional finish: 1 teaspoon balsamic glaze for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment and have a 9-inch tart pan (or a sheet pan if you are not using a tart ring).
Roll out the puff pastry to fit your pan. Dock the surface with a fork to keep it from puffing too much. Par-bake for 8–10 minutes until it’s just pale and starting to set at the edges.
While the crust bakes, caramelize the onions. In a skillet, heat olive oil and butter over medium-low heat. Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, 15–20 minutes, until deeply golden and jammy. If they start sticking, splash in a teaspoon of water or broth to loosen them.
Whisk together the pumpkin puree, ricotta, egg, cream (if using), salt, pepper, and nutmeg in a bowl until smooth and creamy.
Crack the bacon and crumble it into small bits. If you like extra crispness, you can cook it a touch longer and blot on paper towels to remove excess fat.
Spread the caramelized onions in an even layer on the par-baked crust. Scatter the chopped sage leaves over the onions. Crumble the bacon on top, then pour the pumpkin-ricotta filling over everything, smoothing with a spatula to an even surface.
Bake for 20–25 minutes, or until the filling is set and the edges of the crust are golden. The top should be lightly browned and the center should no longer wobble. Let the tart rest 5–10 minutes before slicing.
Serve warm or at room temperature. A light drizzle of olive oil or balsamic glaze and a few extra sage leaves make a pretty finish.
Notes
Autumnal pumpkin-ricotta tart with caramelized onions, crispy bacon, and fresh sage baked in a flaky puff pastry crust.
