Gourmet Savory Pumpkin Tart with Ricotta, Bacon, and Sage

Thanksgiving dinner is a masterpiece, but often, the supporting roles—the sides and appetizers—are what truly make the meal memorable. For years, I searched for a dish that offered the warm, comforting flavors of fall without being overly sweet or heavy. I wanted sophistication; I wanted texture; I wanted a conversation starter.

That is how the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage was born.

This tart is the culmination of everything I love about autumn flavors. It takes the earthiness of pumpkin, the creamy lightness of ricotta, and the deep, savory sweetness of slow-cooked caramelized onions, then seals the deal with crispy, salty bacon and fragrant sage. It’s a symphony of textures and tastes, and it’s miles away from the standard holiday fare.

The first time I served this savory pumpkin tart, it vanished. Guests who usually politely declined seconds were hovering near the platter, and I knew I had found the perfect elegant Thanksgiving side dish. This recipe taps into the core desire of people searching Thanksgiving recipes—to create a beautiful, high-value meal that feels special. Get ready for this tart to become your most requested addition to the holiday table.

Why You’ll Love This Recipe

This recipe is a Pinterest darling because it offers a gourmet experience without the gourmet effort, appealing to users looking for unique holiday appetizers that truly impress.

The Contrast of Flavors is Perfect

The magic of this tart is the deliberate contrast. You get:

• Sweetness: From the slow-cooked caramelized onions.
• Saltiness: From the crispy bacon and the cheese.
• Creaminess: From the ricotta and pumpkin filling.
• Aroma: From the fresh sage and nutmeg.

This complex, savory-sweet profile is what sets it apart from typical pumpkin desserts and traditional quiches. It’s an elegant appetizer that truly stands out.

High Reward, Manageable Effort

Yes, the name sounds fancy, but the process is straightforward. It is essentially a beautiful pumpkin cheesecake filling poured into a blind-baked crust. The only element that requires patience is the caramelizing of the onions, but once that’s done, the rest is simple assembly. You can easily make the components—the crust and the filling—a day ahead, making your holiday cooking day less stressful.

Versatility as a Holiday Side Dish

This tart is beautiful enough to be served as an appetizer alongside wine and cheese, but substantial enough to hold its own as a featured Thanksgiving side dish. It pairs perfectly with turkey, ham, and even a hearty mushroom main course. For anyone searching for beautiful fall recipes that work for entertaining, this is the ideal solution.

Ingredients and Instructions: The Savory Foundation

Creating the perfect texture for the filling—firm enough to slice but creamy enough to melt in your mouth—requires a balance of ricotta, pumpkin, and eggs.

Gourmet Savory Pumpkin Tart with Ricotta, Bacon, and Sage

Savory meets sweet in this golden puff pastry tart layered with creamy ricotta, pumpkin purée, smoky bacon, and deeply caramelized onions. Fresh sage and Parmesan finish it beautifully, making it an elegant yet cozy seasonal dish perfect for brunch, appetizers, or dinner.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Appetizer, Main Course

Cuisine: American, Seasonal

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 slices bacon, chopped
• 4 sweet onions, thinly sliced
• kosher salt and black pepper, to taste
• 1/2 cup apple cider
• 2 sheets frozen puff pastry, thawed
• 1 1/2 cups ricotta cheese
• 1 1/3 cups pumpkin purée
• 2 cups freshly grated mozzarella cheese
• 2 handfuls fresh sage leaves
• 2 large eggs + 2 tsp water (for egg wash)
• grated Parmesan cheese, for topping

Equipment

• Large skillet
• baking sheets
• parchment paper
• mixing bowl
• whisk or spatula
• knife and cutting board for slicing onions and chopping bacon
• oven preheated to 400°F

Method

 

1. In a large skillet, cook chopped bacon until crisp. Remove and set aside on a paper towel-lined plate.
2. In the same skillet with some of the bacon fat, add sliced onions, salt, and pepper. Cook over medium-low heat for 25–30 minutes until caramelized. Add apple cider and cook another 5 minutes until soft and golden.
3. Preheat oven to 400°F (200°C). Roll out puff pastry sheets slightly on a floured surface and transfer to parchment-lined baking sheets. Score a 1-inch border and prick centers with a fork.
4. In a bowl, combine ricotta and pumpkin purée with salt and pepper. Spread the mixture evenly inside pastry borders. Top with caramelized onions, mozzarella, and crumbled bacon.
5. Scatter sage leaves on top. Brush pastry edges with egg wash and bake for 25–30 minutes, until puffed and golden.
6. Remove from oven, sprinkle with Parmesan cheese, and serve warm or at room temperature.

Notes

For best results, caramelize the onions slowly over medium-low heat until deeply golden. You can prepare the onions and bacon a day in advance to save time. Make-ahead tip: Assemble the tart just before baking to keep the puff pastry crisp. Serve warm or at room temperature. Variation: Substitute pancetta for bacon or add roasted butternut squash for extra sweetness.

The Basic Instructions:

1. Caramelize Onions: Melt the butter in a pan over medium-low heat. Add the sliced onions and cook very slowly for 30–40 minutes, stirring occasionally, until deeply golden and sweet.
2. Blind Bake: Prepare your pie crust in the tart pan. Blind bake the crust according to the package directions until lightly golden. Let it cool completely.
3. Mix Filling: In a large bowl, whisk together the ricotta, pumpkin puree, eggs, Parmesan, chopped sage, nutmeg, salt, and pepper until smooth and creamy.
4. Assemble: Spread the cooled caramelized onions evenly over the bottom of the blind-baked crust. Pour the pumpkin-ricotta filling over the onions. Sprinkle the crumbled bacon over the top.
5. Bake: Bake at 350 degrees Fahrenheit for 40–50 minutes, or until the center is set and a knife inserted near the edge comes out clean.
6. Cool & Serve: Let the tart cool completely on a wire rack (at least 1 hour) before slicing. Garnish with a few fresh sage leaves.

Step by Step: Mastering the Holiday Tart

The secret to making this Pumpkin, Ricotta & Caramelized Onion Tart look and taste professionally made is in paying attention to three specific steps: the onions, the crust, and the cooling process. This detail will elevate your pin from “homemade” to “gourmet.”

Step 1: The Patience of Caramelized Onions

This step is where the magic (and the time) happens. Do not rush the caramelizing of the onions! You need very low heat and at least 30 minutes. Caramelizing is the process of breaking down the sugars in the onion, transforming their sharp flavor into a rich, deep sweetness.¹ If you cook them too fast, they will burn and be bitter. If you cook them properly, they provide the essential sweet layer that complements the salty bacon and creamy ricotta.

Step 2: The Critical Blind Bake

For any custard-based tart like this ricotta tart recipe, you must blind bake the crust. This means baking the empty shell of the crust before adding the filling. Without blind baking, the wet pumpkin-ricotta mixture will make the bottom of your crust soggy (a technical term we call “a sad bottom”). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake until it is set and slightly golden. This creates a perfect, crisp barrier.

Step 3: Achieving the Creamiest Filling

The key to a smooth filling is using whole milk ricotta. If your ricotta is watery, press it between layers of paper towels for a few minutes to drain the excess liquid before mixing. Also, ensure your eggs are incorporated fully, but don’t over-whisk the filling; you want it creamy, not frothy. Over-whisking can introduce too much air, leading to cracks on the surface of the tart.

Step 4: The Bacon Placement

We want the bacon’s texture and flavor to be prominent. Cook the bacon until very crisp, then crumble it. Spread the caramelized onions on the bottom first, pour the filling, and then sprinkle the bacon evenly over the top. The bacon will peek through the filling and get crispy in the oven, adding a delicious textural contrast to the smooth filling.

Step 5: The Mandatory Cool Down

Do not slice the tart while it is hot! Like a cheesecake or quiche, the center of this savory pumpkin tart needs time to finish setting after it comes out of the oven. Letting it cool completely on a wire rack allows the custard to firm up. If you slice it too soon, the center will collapse. This cooling process is essential for achieving those beautiful, clean slices that look so perfect on a holiday platter.

Variations, Serving, and Storage

This beautiful tart is flexible, making it ideal for the holiday side dishes category and seasonal variations for fall recipes.

Delicious Variations to Try:

• Butternut Squash Swap: If pumpkin isn’t your favorite, you can easily substitute the pumpkin puree with roasted and mashed butternut squash. The flavor is equally earthy and sweet, fitting beautifully into the butternut squash recipes niche.
• Vegetarian Tart: Omit the bacon entirely. Instead, add 1 cup of sautéed, diced mushrooms (cremini or shiitake) to the caramelized onions for an earthy flavor, making it a spectacular meatless option.
• Herb and Spice Change: Swap the sage for 2 teaspoons of dried rosemary and a pinch of cayenne pepper for a more robust, spicier flavor profile.
• Goat Cheese Swirl: For an even tangier filling, reserve $1/4$ cup of the ricotta and mix it with 2 tablespoons of soft goat cheese. Dot the top of the tart with the goat cheese mixture before baking for a visual and flavor pop.

Serving Suggestions:

This tart is elegant enough to be the star of the show.

1. As an Appetizer: Slice into small, elegant squares (about $1.5 \text{ inch}$ pieces). Serve warm or at room temperature alongside a glass of crisp Sauvignon Blanc.
2. As a Side: Serve larger slices as a Thanksgiving side dish next to the turkey or roast. Garnish the platter with candied pecans or a few roasted cranberries for color.
3. For Brunch: Serve alongside a simple green salad dressed with a light vinaigrette for a sophisticated holiday brunch or easy Sunday dinner.

Frequently Asked Questions

Conclusion: Your Most Pinned Holiday Centerpiece

The Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage is the impressive, flavorful addition your holiday table has been waiting for. It’s a testament to the fact that the most memorable dishes are often those that take a familiar flavor (pumpkin) and present it in a surprising, elegant way.

By mastering the caramelized onions and the simple custard base, you’re not just making a tart; you’re creating a centerpiece that will elevate your entire Thanksgiving spread.

Pin this recipe today and prepare to accept all the compliments—this is your holiday showstopper!