Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage
A comforting tart featuring a savory blend of pumpkin, ricotta, caramelized onions, crispy bacon, and fresh sage, all in a buttery pie crust.
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.
Notes
This tart can be stored in the refrigerator for up to 3 days. Reheat in the oven to retain crust's crispiness.