Irresistible Pumpkin Ricotta Tart with Bacon Sage Bliss

 

Ah, fall! There’s nothing quite like it—the crisp air, the golden leaves, and oh, the marvelous aromas wafting from the kitchen. One of my favorite seasonal rituals is crafting warm, comforting dishes that make my house smell divine. And let me tell you, this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon & Sage Bliss is a showstopper! Every bite is a cozy hug that captures the essence of autumn. It brings me back to those beautiful Sundays spent with my family, gathering around the table, sharing stories and laughter over luscious slices of this tart.

This dish is not just about flavors; it’s a delightful canvas where sweet pumpkin meets creamy ricotta, elevated by the savory depth of caramelized onions and a hint of salty bacon. Honestly, is there anything better? Whether you’re hosting a gathering, preparing a cozy dinner for two, or just treating yourself (because you deserve it!), this tart has got you covered with love and flavor.

Why You’ll Love This Recipe

• Deliciously comforting flavors that scream fall.
• Simple enough for a weeknight dinner yet impressive enough for guests.
• Budget-friendly, using seasonal ingredients that won’t break the bank.
• Perfect for meal prep—just reheat and enjoy later!

Ingredients

Let’s gather our ingredients. You’ll find that each element plays a vital role in crafting this delicious tart. Here’s what you’ll need:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup pumpkin puree (canned or fresh roasted)
• 1 cup ricotta cheese
• 1 large onion, thinly sliced
• 4 slices of bacon, chopped
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 2 eggs
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste

Note: Fresh sage truly elevates the flavors in this dish, but dried will work in a pinch. And if you’re feeling adventurous, try adding a sprinkle of nutmeg to the pumpkin mixture for an extra warm flavor kick!

Step-by-Step Instructions

Okay, let’s dig into the fun part—creating our tart! Just follow these simple steps, and you’ll have a delightful dish in no time.

1. Preheat your oven: Begin by preheating your oven to 375°F (190°C). This will ensure a perfectly baked crust.
2. Prepare the crust: Roll out your pie crust in a tart pan, pressing it gently against the sides. If you’re using a store-bought crust, just fit it in. Trim any excess crust hanging over the edges.
3. Caramelize the onions: In a skillet over medium heat, cook the sliced onions with a little olive oil for about 15-20 minutes, stirring often until they’re golden brown and sweet. Add a pinch of salt to help release their moisture.
4. Cook the bacon: In the same skillet, add the chopped bacon and cook until crispy. Drain on paper towels to remove excess grease.
5. Mix the filling: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, eggs, fresh sage, salt, and pepper. Whisk until smooth. Take a moment to inhale that gorgeous pumpkiny aroma—it’s pure bliss!
6. Assemble the tart: Spread the caramelized onions evenly over the tart crust. Pour the pumpkin-ricotta mixture over the onions, smoothing it with a spatula. Sprinkle the crispy bacon and mozzarella cheese on top.
7. Bake: Place the tart in your preheated oven and bake for 30-35 minutes or until the filling is set and the top is golden brown.
8. Cool and serve: Allow the tart to cool for about 10 minutes before slicing. This helps the flavors meld together beautifully and makes for easier serving.

Pro Tip: Keep an eye on the crust edges. If they start to brown too quickly, you can cover them with strips of aluminum foil to prevent burning.

Pro Tips & Variations

This recipe is wonderfully versatile! Here are some fun twists to consider:

• Spice it up: Add a pinch of cayenne or a dash of smoked paprika to the pumpkin mixture for some warmth.
• Cheese alternatives: Swap the mozzarella for goat cheese or feta for a funky twist.
• Herb swaps: Try fresh thyme or rosemary instead of sage if you prefer other herbal flavors.
• Vegetarian option: Leave out the bacon for a veggie delight! You can add sautéed mushrooms for more depth.

The beauty of this tart is that you can really make it your own. Have fun with it!

Serving Suggestions

When it comes to serving this delightful tart, I like to keep it simple and cozy. A light green salad with a tangy vinaigrette pairs beautifully, balancing the richness of the tart. Perhaps some crusty artisan bread on the side to mop up any leftover goodness? Or for an extra indulgent treat, a cup of creamy tomato soup will create a comforting combo that feels like a hug on a plate.

And let’s not forget about drinks! A crisp white wine or even a spiced apple cider would complement the flavors perfectly, creating a lovely fall dining experience.

Storage Tips

If you have any leftovers (which is rare but could happen!), here’s how to store and reheat your scrumptious tart:

• Refrigerating: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the tart before baking. Wrap it tightly in plastic wrap and foil, and it will keep for about 2 months. When ready to bake, just pop it straight into the oven from frozen—just add a few extra minutes to the bake time.
• Reheating: To reheat, simply place slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Microwaving works in a pinch but may not give you the crispy crust.

What can I do if I can’t find fresh pumpkin?

No worries! Canned pumpkin puree is a fantastic substitute and will give you that lovely pumpkin flavor without the fuss of roasting. Just make sure it’s pure pumpkin and not pumpkin pie filling!

Can I make this tart ahead of time?

Absolutely! You can prepare the filling and assemble the tart, then refrigerate it until you’re ready to bake. Just remember to add a few minutes to the bake time if it’s cold from the fridge.

Can I use a different type of cheese?

Sure thing! Feel free to swap ricotta for cream cheese or cottage cheese. Just make sure it’s smooth to maintain that creamy texture.

How do I know when the tart is done?

The tart is done when the filling is set (not jiggly) and the top is a nice golden brown. A toothpick inserted in the center should come out mostly clean.

Conclusion

So there you have it, my dear friend! A Pumpkin, Ricotta & Caramelized Onion Tart with Bacon & Sage Bliss that is sure to warm your heart and soul this season. I hope you enjoyed making this as much as I do, and I can’t wait to hear how yours turns out. Feel free to drop a comment below, share your variations, or any cozy stories that accompany your baking adventures. Happy cooking, and cherish every delicious bite!