Pumpkin Ricotta & Caramelized Onion Tart with Crispy Bacon and Fresh Sage
★ 5.0 from 1 vote
Author: LailaTotal Time: 1 hr 25 minYield: 8
Description
The Pumpkin Ricotta Tart with Caramelized Onion and Crispy Bacon is a delightful dish that perfectly encapsulates the flavors of autumn. This savory tart combines the creamy richness of ricotta cheese with the natural sweetness of pumpkin, enhanced by the savory depth of caramelized onions and the crunchy texture of crispy bacon, all elevated by the aromatic freshness of sage. Ideal for entertaining, this recipe serves as an exquisite addition to any brunch or as an elegant appetizer for fall gatherings. The interplay of flavors and textures makes it a memorable centerpiece that will impress your guests at any occasion.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
1 tablespoon granulated sugar
1/4 teaspoon salt
3-4 tablespoons cold water
1 cup pumpkin puree (canned or homemade)
1 cup ricotta cheese
2 large eggs
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon black pepper
2 tablespoons fresh sage, chopped
4 slices bacon, cooked until crispy and crumbled
1 large onion, thinly sliced
2 tablespoons olive oil
Fresh sage leaves (for garnish)
Instructions
Prepare the tart crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for about 15-20 minutes or until the onions are golden brown and caramelized.
In a mixing bowl, combine the pumpkin puree, ricotta cheese, eggs, salt, nutmeg, cinnamon, pepper, and chopped sage. Stir until smooth and well combined.
On a lightly floured surface, roll out the chilled dough into a circle that fits your tart pan. Transfer the dough to the pan and trim any excess. Prick the bottom with a fork.
Place the tart crust in the preheated oven and bake for 10-12 minutes or until lightly golden.
Spread the caramelized onions over the pre-baked crust. Pour the pumpkin and ricotta filling over the onions, spreading it evenly. Top with crumbled crispy bacon.
Bake the assembled tart for an additional 25-30 minutes, or until the filling is set and the top is slightly golden.
Remove the tart from the oven and let it cool for a few minutes. Garnish with fresh sage leaves before serving.
