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.

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

Description

A buttery, flaky tart layered with a velvety pumpkin-ricotta spread, sweet deeply browned onions, and crunchy ribbons of bacon. Fresh sage brightens each slice, and a dusting of Parmesan brings the perfect salty finish. Great for brunch, as an appetizer, or a cozy weeknight main.

Ingredients

Scale

6 slices bacon, cut into pieces
4 sweet onions, thinly sliced
Kosher salt and freshly cracked black pepper, to taste
½ cup apple cider
2 sheets frozen puff pastry (Pasta Sfoglia), thawed
1½ cups ricotta cheese
1⅓ cups pumpkin purée (unsweetened)
2 cups freshly grated mozzarella
2 large handfuls fresh sage leaves
2 large eggs + 2 teaspoons water (for egg wash)
Grated Parmesan, for finishing

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Instructions

Crisp the bacon. Heat a large skillet over medium heat and cook the chopped bacon until it’s nicely crisp. Transfer to paper towels to drain and reserve about 1–2 tablespoons of the rendered fat in the pan.
Brown the onions. Add the sliced onions to the skillet with the reserved bacon fat. Season with a pinch of salt and some black pepper. Reduce the heat to medium-low and cook the onions gently, stirring now and then, until they turn deeply golden and very soft — about 25–30 minutes. Pour in the apple cider, scrape up any brown bits from the pan, and simmer 4–5 more minutes until the liquid mostly evaporates and the onions are jammy.
Prepare the pastry. Preheat your oven to 400°F (200°C). Lightly flour your work surface and very gently roll each thawed puff pastry sheet to smooth seams. Transfer the sheets to parchment-lined baking trays. With a knife, score a 1-inch border around each sheet (don’t cut all the way through). Prick the central area with a fork a few times to keep it from puffing up too much.
Make the pumpkin-ricotta base. In a bowl, stir together the ricotta and pumpkin purée. Season with salt and pepper to taste. Spread this mixture evenly inside the scored border on each pastry sheet.
Assemble the tart. Spoon the caramelized onions over the pumpkin mixture, then scatter the grated mozzarella and crumbled bacon across the top, leaving a small gap near the edges so the border can puff and stay crisp.
Add sage and egg wash. Scatter the sage leaves over the filling. Whisk the eggs with the water and brush only the pastry rim with the egg wash to encourage a glossy, golden crust.
Bake. Slide the tarts into the oven and bake 25–30 minutes, until the pastry is puffed and deep golden brown. If the sage browns too quickly, loosely tent the tart with foil for the last few minutes.
Finish and serve. Remove from the oven and immediately sprinkle with grated Parmesan. Let the tart rest 5–10 minutes, then slice and serve warm or at room temperature.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner