Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Elevate your autumn gatherings with this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. A golden-brown pie crust envelops a creamy filling of pumpkin puree and ricotta, enriched by sweet caramelized onions and crispy bacon. This tart is not only a feast for the eyes but also a comforting blend of seasonal flavors that will impress your guests at Thanksgiving or any cozy dinner party.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Savory Tart
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup whole milk ricotta cheese
- 2 medium sweet onions, thinly sliced
- 4 slices thick-cut bacon
- 4 fresh sage leaves
- 1 store-bought pie crust
- 2 large eggs
- 2 tbsp unsalted butter
- Salt to taste
- Pepper to taste
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust into a tart pan.
- In a skillet, melt butter over medium heat. Add sliced onions and salt; cook until golden brown, about 15-20 minutes.
- Cook bacon in another skillet until crispy; drain on paper towels and chop.
- In a bowl, mix pumpkin puree, ricotta, eggs, pepper, nutmeg, half the bacon, and caramelized onions until smooth.
- Pour mixture into the prepared crust; top with remaining bacon and sage leaves.
- Bake for 40-45 minutes or until set and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: For added flavor variations, substitute sage with thyme or try different cheeses like goat cheese. Leftovers can be stored in an airtight container in the fridge for up to three days.