Delicious Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage: The Ultimate Comfort Dish
Growing up, autumn meant one thing in my family: the rich aroma of roasted pumpkin drifting through our home. My grandma’s kitchen became a sanctuary of warmth and laughter as she worked her culinary magic. Inspired by those heartfelt moments, I’ve recreated the beloved Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage—a dish that transports me straight back to those family gatherings.
What sets this tart apart from other recipes is the perfect harmony of savory caramelized onions, creamy ricotta, and the unexpected crunch of crispy bacon, all enveloped in a buttery pie crust. It’s not just a meal; it’s a piece of my childhood that offers comfort on even the dullest of days.
In this recipe, I promise you’ll learn how to create a tart that will ignite nostalgia in your heart and delight your taste buds, leaving your family asking for seconds. So grab your apron and let’s turn this fall favorite into your next comfort food masterpiece!
What Are Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage?
The Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is more than just a dish; it’s an experience that combines rich culinary traditions with a contemporary twist. This tart traces its roots back to classic French quiches, where savory custards meet flaky crusts, morphing into a delightful symphony of taste and texture.
With its creamy filling of luscious pumpkin puree, fluffy ricotta cheese, and sweet caramelized onions, each bite reveals layers of flavor that dance on your palate. The crisp bacon adds a smoky crunch that clings to the savory sweetness of sage, creating a dish that is both sophisticated and utterly comforting.
This tart is perfect for autumn gatherings, holiday dinners, or even a cozy family weeknight meal. It’s versatile enough to impress guests yet simple enough to whip up for weeknight indulgence.
Why You’ll Love This Recipe
Flavor Explosion: The combination of sweet pumpkin, creamy ricotta, and savory bacon creates a unique, delicious flavor profile that sets this dish above standard tarts and quiches found in stores.
Cost-Effective: Making this Pumpkin, Ricotta & Caramelized Onion Tart at home is not only more affordable than dining out, but it also yields enough servings to feed a crowd or provide delicious leftovers for the week—a serious win-win!
Easily Customizable: The beauty of this recipe lies in its flexibility; swap out or add ingredients! Want to make it vegetarian? Replace the bacon with diced mushrooms. Craving more greens? Throw in some spinach or kale.
Effortlessly Impressive: Friends and family will think you’ve poured your heart and soul into this dish (and so you have!), but the truth is—it’s easier to make than it appears.
Time Investment: In about an hour, from prep to plate, you can have a stunning tart that will steal the show at any gathering without spending half your day in the kitchen.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups pumpkin puree (preferably fresh or high-quality canned)
- 1 cup ricotta cheese (I love using Galbani brand for its creaminess)
- 2 onions, caramelized (sweet yellow onions work beautifully)
- 4 strips of bacon, cooked and chopped (try an Applewood smoked variety for added flavor)
- 1 tablespoon fresh sage, chopped (use fresh for the best flavor)
- 2 large eggs
- Salt and pepper to taste (sea salt and freshly cracked black pepper elevate the dish)
- Olive oil for drizzling (extra virgin olive oil is my go-to)
Preparation Notes:
- Room Temperature Ingredients: Ensure your ricotta cheese and eggs are at room temperature for a smoother filling.
- Quality Matters: Using fresh herbs and good-quality cheese makes a significant difference in flavor.
Step-by-Step Instructions
Preheat your oven to 375°F (190°C). This allows the oven to be hot enough to give you that perfectly crisp tart shell.
Roll out the pie crust and fit it into a tart pan. Make sure to gently press it into the corners and edges. Prick the bottom with a fork to prevent it from puffing up during baking.
In a mixing bowl, combine the pumpkin puree, ricotta cheese, caramelized onions, chopped bacon, sage, and eggs. Mix well, breaking up the ricotta for a uniform consistency. Season with salt and pepper to your liking.
Pour the filling into the crust, spreading it evenly. Use a spatula to ensure it is smooth on top.
Drizzle a little olive oil on top of the filling. This enhances the flavor and adds a touch of richness.
Bake for 35-40 minutes or until the filling is set and the crust is golden brown. Keep an eye on it and rotate the tart halfway through if it’s baking unevenly.
Let cool slightly before slicing. Serve warm or at room temperature. It pairs beautifully with a crisp salad or a glass of chilled white wine.
Chef’s Tips:
- Tip: Avoid overmixing to prevent a dense texture.
- Timing: Gregariously check after 30 minutes—baking times can vary based on oven calibration.
Expert Tips & Tricks
Storage Recommendations: This tart can be stored in the refrigerator for up to 3 days. Reheat it in the oven to retain the crust’s crispiness.
Make-Ahead Instructions: You can prepare the tart filling a day ahead and assemble just before baking. It saves time on busy nights!
Troubleshooting Common Problems: If your tart filling seems too wet, consider adding a bit of flour or cornstarch to balance it out.
Recommended Brands: For the best flavor, I suggest using Brand Sage and Daisy Ricotta.
Re-crisping the Crust: If your tart crust is soggy after storage, pop it in the oven for a few minutes at 375°F to crisp it up again.
Serving Suggestions
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is best served warm, accompanied by a fresh arugula salad dressed with lemon vinaigrette to cut through the richness. You can also present it with a lovely side of roasted vegetables or a light soup, making it perfect for a fall feast or holiday get-together. Beautifully garnish with extra sage leaves for a pop of color!
Variations & Substitutions
Different Flavor Combinations: Try substituting butternut squash for pumpkin or adding a sprinkle of nutmeg for an extra layer of warmth.
Dietary Restrictions: To make a gluten-free version, use a gluten-free pie crust. For a dairy-free twist, you can use cashew cream or a silken tofu puree mixed with nutritional yeast in place of the ricotta.
Seasonal Variations: In spring, try adding fresh asparagus or peas, and in winter, swap the sage for thyme and add roasted garlic for gourmet flair!
Nutrition & Storage Info
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Yield: 8 servings
- Estimated calories per serving: 320 calories
- Storage instructions: Keep in the refrigerator for up to 3 days or freeze for up to 2 months. Let it thaw overnight before reheating.
FAQ Section
Can I use fresh pumpkin instead of canned puree?
Yes! Just roast or steam the pumpkin, scoop out the flesh, and blend it until smooth.What can I use instead of ricotta?
Cream cheese or cottage cheese can be used as alternatives, but they may slightly alter the taste.How do I prevent a soggy crust?
Make sure to pre-bake the crust for about 10 minutes before adding the filling to help set it.Can I add more vegetables to this recipe?
Absolutely! Spinach, mushrooms, or roasted red peppers would complement the flavors nicely.How do I know when the tart is done?
It should be puffed and golden brown, with the filling firm yet slightly jiggly in the center.Can I use a different type of cheese?
Yes, goat cheese adds a lovely tang, or you could use a sharp cheddar for extra kick.Is there a vegan version of this tart?
You can make a vegan version by using plant-based ricotta, flax eggs, and omitting the bacon.What’s a good side dish for serving?
A fresh mixed greens salad with a light vinaigrette pairs beautifully with the tart.Can I freeze leftovers?
Yes, the tart freezes well! Just wrap it tightly in plastic wrap and then foil before freezing.How long does the tart take to cool before serving?
Let it cool for about 10-15 minutes so it firms up a bit and is easier to slice.
Conclusion
This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage captures the essence of home-cooked comfort. The medley of flavors and textures creates a memorable dish that’s perfect for gatherings or quiet evenings at home. Share your experience by trying this recipe, and let me know how much you loved it! Don’t forget to explore more seasonal recipes on the blog; your kitchen adventures are just beginning!
Happy baking!
Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
Ingredients
For the tart
- 1 pie crust 1 pie crust (store-bought or homemade) A buttery pie crust for the base.
- 2 cups 2 cups pumpkin puree (preferably fresh or high-quality canned) Use fresh or high-quality canned for best results.
- 1 cup 1 cup ricotta cheese Galbani brand recommended for creaminess.
- 2 onions 2 onions, caramelized Sweet yellow onions work beautifully.
- 4 strips 4 strips of bacon, cooked and chopped Applewood smoked variety adds flavor.
- 1 tablespoon 1 tablespoon fresh sage, chopped Fresh sage is best for flavor.
- 2 large 2 large eggs Use room temperature for smoother filling.
- to taste n/a Salt and pepper to taste Sea salt and freshly cracked black pepper elevate flavor.
- n/a n/a Olive oil for drizzling Use extra virgin olive oil for best flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a tart pan, pressing gently into the corners and edges. Prick the bottom with a fork.
- In a mixing bowl, combine pumpkin puree, ricotta cheese, caramelized onions, chopped bacon, sage, and eggs. Mix well, breaking up the ricotta for uniform consistency. Season with salt and pepper.
- Pour the filling into the crust, spreading it evenly and smoothing the top.
- Drizzle olive oil on top of the filling.
- Bake for 35-40 minutes or until the filling is set and the crust is golden brown. Rotate the tart halfway through if baking unevenly.
- Let cool slightly before slicing. Serve warm or at room temperature.