Description
A delicious and comforting tart combining sweet pumpkin and creamy ricotta with savory caramelized onions and crispy bacon.
Ingredients
- 6 slices bacon, chopped
- 4 sweet onions, thinly sliced
- Kosher salt & black pepper, to taste
- ½ cup apple cider
- 2 sheets frozen puff pastry, thawed
- 1½ cups ricotta cheese
- 1⅓ cups pumpkin purée
- 2 cups freshly grated mozzarella cheese
- 2 handfuls fresh sage leaves
- 2 large eggs + 2 tsp water (for egg wash)
- Grated Parmesan cheese, for topping
Instructions
- In a large skillet, cook bacon until crisp. Remove and set aside on a paper towel-lined plate.
- In the same skillet with some of the bacon fat, cook onions with a pinch of salt and pepper over medium-low heat for 25–30 minutes. Add apple cider and cook another 5 minutes until deeply golden and soft.
- Preheat oven to 400°F (200°C). Roll out each puff pastry sheet slightly on a floured surface and place on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the center with a fork.
- In a bowl, mix ricotta and pumpkin purée with a little salt and pepper. Spread evenly inside the pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
- Scatter sage leaves over top. Brush pastry edges with egg wash. Bake for 25–30 minutes until golden and puffed.
- Sprinkle with Parmesan and serve warm or at room temp.
Notes
Serve warm or at room temperature, and pair with a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American