Description
A delightful autumn-inspired tart featuring creamy ricotta, sweet pumpkin, caramelized onions, crispy bacon, and fresh sage all encased in flaky puff pastry.
Ingredients
- 1 sheet puff pastry
- 1 cup ricotta cheese
- 1 cup pumpkin purée
- 2 large onions, caramelized
- 4 slices bacon, cooked and crumbled
- Fresh sage leaves
- Salt and pepper, to taste
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry and place it on a parchment-lined baking sheet; score a 1-inch border around the edges.
- In a bowl, combine ricotta cheese and pumpkin purée; season with salt and pepper.
- Cook bacon until crispy, then set aside on a paper towel.
- In the same skillet, caramelize onions over medium-low heat for 25-30 minutes.
- Deglaze the pan with apple cider and mix with caramelized onions.
- Layer the ricotta and pumpkin mixture in the tart, followed by caramelized onions and crumbled bacon.
- Brush the edges of the pastry with egg wash.
- Bake for 25-30 minutes until the pastry is golden and the filling is set.
- Let rest a few minutes before slicing and serving.
Notes
For an extra twist, add a pinch of nutmeg or cinnamon to the pumpkin filling. Garnish with sage leaves before serving for added flavor and visual appeal.
