Caramelized Onion Tart with Pumpkin, Ricotta, Bacon & Sage — Thanksgiving Recipes & Fall Cooking

Caramelised Onion Tart — a Fall Cooking & Thanksgiving Recipes showstopper

Caramelised Onion Tart? Yep — that’s the first thing out of my mouth when the leaves start falling. Hey friends, Wyatt here! Grab your coziest flannel and let’s get into why this Pumpkin, Ricotta & Caramelised Onion Tart with Bacon & Sage belongs on every Fall Dinner table, Thanksgiving spread, and cozy Winter Food rotation.

Introduction to the recipe

This tart feels like a warm hug. Flaky Pasta Sfoglia (aka puff pastry) holds a silky pumpkin-ricotta base, piled with slow, sweet onions glazed with apple cider, then showered in crispy bacon and earthy sage. I finish it with a dusting of Parmesan because—obviously—we need a little salty sparkle. Serve it for brunch, an appetizer, or the main at a Pai-style dinner. It’s one of those recipes that looks fancy but plays nice with busy weeknights. Ready?

What makes this recipe so irresistible

Why does this combo work? It balances contrasts like a boss:

Sweet vs. savory — the caramelised onions bring deep, almost jammy sweetness that plays perfectly off the smoky bacon.
Creamy vs. flaky — pumpkin-ricotta brings a tender, luxurious mouthfeel while the Pasta Sfoglia adds crisp, buttery layers.
Herbaceous lift — sage cuts through the richness and adds that autumnal perfume everyone notices (and compliments follow).

Big tip: low and slow onions make the whole thing sing. Don’t rush them. Seriously—patience here = flavor payoff.

Ingredients (with Wyatt’s short descriptions)

Scaled for a tart that serves 6–8 (use the original recipe you provided to adjust if needed):

6 slices bacon, chopped — smoky, crispy confetti. Bake extras; you’ll thank me.
4 sweet onions, thinly sliced — these become jammy gold. Yellow onions work in a pinch.
Kosher salt & black pepper — layer your seasoning for depth.
½ cup apple cider — bright, fruity acidity that helps caramelise without bitterness.
2 sheets frozen puff pastry / Pasta Sfoglia, thawed — store-bought is fine; keep cold for best lift.
1½ cups ricotta cheese — creamy base. Drain briefly if watery. (Important!)
1⅓ cups pumpkin purée — NOT pie filling—use unsweetened pumpkin.
2 cups freshly grated mozzarella — melty glue that holds everything together.
2 handfuls fresh sage leaves — tear or rub to release oils. Fresh > dried.
2 large eggs + 2 tsp water (for egg wash) — golden, glossy edges.
Grated Parmesan cheese, for topping — salty finishing touch.

Simple how-to (clear & scannable)

Follow this and you’ll look like you’ve been doing this forever.

Cook the bacon. In a large skillet over medium heat, crisp the chopped bacon (8–10 minutes). Remove to paper towels and reserve the rendered fat. Wyatt’s tip: keep that fat—flavor gold.
Caramelise the onions. Add onions to the skillet with a pinch of salt and pepper; cook over medium-low for 25–30 minutes, stirring every few minutes. Add ½ cup apple cider and cook 5 more minutes until jammy. Scrape up fond—the sticky brown bits are flavor bombs.
Prep pastry. Preheat oven to 400°F (200°C). Unfold thawed Pasta Sfoglia on floured surface, roll lightly, place on parchment-lined sheet. Score a 1-inch border and prick the center with a fork. Chill 10 minutes for better lift.
Make the filling. Mix ricotta + pumpkin purée, season with salt & pepper. Spread inside the scored border. Top with caramelised onions, mozzarella, and bacon. Leave a thin border to prevent sogginess.
Add sage & bake. Scatter sage leaves. Whisk eggs + 2 tsp water; brush only the pastry edges. Bake 25–30 minutes until puffed and golden. If sage browns too quickly, tent with foil.
Finish. Remove, shower with Parmesan, rest 5–10 minutes, slice and serve warm or room temp.

Pro tip: Drain ricotta in a sieve for 10 minutes if it seems watery — this prevents soggy pastry.

The story behind the recipe

This tart started one drenched October in upstate New York. I’d hauled in a ridiculous pumpkin haul with my buddy Jake; rain battered the windows and we were starving. I found half a wheel of ricotta, some sad onions, and a freezer-burned sheet of pastry. Desperation + hunger breeds culinary genius. We caramelised the onions low and slow, whipped the ricotta with roasted pumpkin, scattered bacon like confetti, and popped it in the oven. Jake’s reaction? He closed his eyes and mumbled, “Dude. This is it.” No fancy plating—just two guys devouring off the baking sheet. That rainy-day magic stuck. Now every time I make this Onion Tart, I taste that memory.

Pro tips for the best outcome (bold & actionable)

Cook onions low and slow. Medium-low heat for 25+ minutes avoids burning and yields jammy, sweet magic.
Save the bacon fat. Use it to start your onions—flavor blast.
Drain wet ricotta. If your ricotta looks watery, squeeze 10 minutes in a sieve—no soggy base.
Score & prick pastry. Score a 1-inch border and fork the center to control puffing.
Chill before baking. Pop the assembled tart in the fridge for 5–10 minutes to prevent collapse.
Rotate the pan halfway. For even browning.
Tent sage if it browns. Loose foil keeps it pretty without burning.
Avoid pumpkin pie filling. Use unsweetened pumpkin purée only—otherwise your tart turns into dessert. FYI: that’s a whole other vibe.

Variations to try (get creative!)

Vegetarian swap: Ditch bacon; add 1 cup sautéed mushrooms + ½ tsp smoked salt. Umami city.
Cheese swap: Use goat cheese instead of ricotta for tang; add dried cranberries with onions for sweet-tart contrast.
Spicy kick: Stir 1 diced jalapeño into the pumpkin mix and top with cilantro instead of sage.
Butternut option: Swap pumpkin purée for roasted butternut squash. Same cozy vibes.
Gluten-free: Use frozen gluten-free Pasta Sfoglia (check labels) — still delicious.

Best way to serve

Brunch: Cut into squares, top each with a soft-poached egg and a drizzle of hot sauce. Instant crowd-pleaser.
Appetizer: Slice into strips for finger food. Add toothpicks and a little arugula garnish.
Main for dinner: Plate a wedge beside a lemony arugula salad (the acid cuts richness).
Thanksgiving twist: Serve alongside roasted turkey as a savory Pai-style side that’ll steal the show.

Serve warm or at room temp. Both work. I like it slightly warm so the cheese is melty but the pastry stays crisp.

Golden puff-pastry tart topped with browned sweet onions, dollops of pumpkin-ricotta, crisp bacon bits, and scattered sage leaves on a wooden board, Thanksgiving Recipes.

Quick tips for storage & leftovers

Fridge: Store slices in an airtight container up to 3 days. Reheat at 350°F (175°C) for 8–10 minutes to revive crispness.
Freeze: Wrap tightly and freeze up to 2 months. Reheat from frozen at 350°F until hot.
Make-ahead: Caramelise onions and cook bacon up to 48 hours ahead. Assemble up to 4 hours before baking—add egg wash and sage right before baking. Drain ricotta before assembling if you make filling ahead.

FAQs (your burning questions, answered)

Can I use sweet potato or butternut instead of pumpkin?

Yes—butternut or sweet potato purée works beautifully. The flavor shifts slightly but stays cozy and tasty.

My onions won’t brown—help!

Turn the heat down and be patient. If they start sticking, add a tablespoon of water to loosen fond. Too high heat burns; medium-low wins.

Puff pastry got soggy — what did I do wrong?

Common culprits: watery ricotta, overloaded filling, or not pricking the center. Drain ricotta and leave a small pastry border.

Can I make this vegetarian?

Absolutely. Omit bacon and add mushrooms or smoked salt. Still rich and satisfying.

Is this suitable for Thanksgiving?

Heck yes. It’s an impressive Thanksgiving Recipes pick that pairs well with turkey or stands alone as a vegetarian centerpiece.

Nutrition & portion notes

Per serving (approx., based on 8 servings): Calories: ~450 | Protein: 18g | Carbs: 28g | Fat: 30g. Rich? Yes. Worth it? Also yes. Balance it with a sharp salad and call it a day.

Final thoughts

This Pumpkin, Ricotta & Caramelised Onion Tart is more than a recipe—it’s a mood. It nails the Fall Cooking checklist: cozy, aromatic, a little indulgent, and totally shareable. You can show up to brunch with this and look like a hero, or make it on a Tuesday just because you feel like it. It’s forgiving, customizable, and genuinely comforting. Whether you call it a tart, a Pai, or your new obsession, it earns a permanent spot in my rotation.

So, will you let autumn whisper and then answer with puff pastry, sage, and a lot of flavor? I hope so. If your first tart looks a bit lopsided — no judgement here. That’s how the best food memories (and legends) begin. Make it, snap a photo, tag me — I want to see your creation.

Final Wyatt wisdom: low-and-slow onions + drained ricotta = kitchen victory. IMO, that’s the formula.

Happy baking, friends.

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