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Pumpkin, Ricotta & Caramelized Onion Tart

Savory Pumpkin, Ricotta & Caramelized Onion Tart Bliss

This Pumpkin, Ricotta & Caramelized Onion Tart combines creamy ricotta, sweet pumpkin, and savory caramelized onions in a flaky pastry, making it a perfect vegetarian-friendly appetizer.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff Pastry May use homemade pastry if preferred.
For the Filling
  • 1 cup Pumpkin Puree Substitution: Fresh pumpkin, roasted or boiled until tender, blended smooth.
  • 1 cup Ricotta Cheese Substitution: Cottage cheese, goat cheese, cream cheese, or Greek yogurt.
  • 1 large Onion Tip: Thinly slice for even cooking.
  • 4 slices Bacon Note: Can be replaced with crispy kale or omitted for a vegetarian option.
  • 5 leaves Fresh Sage Note: Brush with butter before baking for crisp edges.
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 egg Egg for egg wash.

Equipment

  • Skillet
  • baking sheet
  • mixing bowl
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and set aside a parchment-lined baking sheet.
  2. In a skillet over medium heat, combine olive oil and butter. Add thinly sliced onions and cook for 15-20 minutes until caramelized.
  3. Cook the chopped bacon over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
  4. Roll out the puff pastry on a floured surface until it fits the baking sheet, about 1/8 inch thick.
  5. In a mixing bowl, combine ricotta cheese, pumpkin puree, salt, and pepper until well-blended.
  6. Spread the pumpkin-ricotta mixture evenly over the pastry, leaving a small border.
  7. Distribute caramelized onions over the filling, followed by crispy bacon.
  8. Brush sage leaves with melted butter and arrange on top of the tart.
  9. Fold the edges of the pastry inward to create a border, pinching to hold its shape, and brush with beaten egg.
  10. Bake for 20-25 minutes until the pastry is golden and puffed.
  11. Allow the tart to cool slightly on a wire rack, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Watch the moisture in the pumpkin filling to prevent a soggy tart. Consider pre-baking the pastry for added flakiness.

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