Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage: A Savory Delight for Fall 2025

Name: Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage: A Savory Delight for Fall 2025
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Seasonal - Fall
Ingredients: 1 sheet frozen puff pastry, thawed; 1 cup full-fat ricotta cheese, drained; 3/4 cup pumpkin purée (not pumpkin pie filling); 2 large yellow or sweet onions, thinly sliced; 4 slices thick-cut bacon, chopped; 2 tablespoons olive oil; 1 tablespoon butter; 1 small pinch of sugar (optional, for caramelizing onions); Salt and pepper, to taste; 1/4 teaspoon ground nutmeg; Fresh sage leaves; 1 egg, beaten (for egg wash)

Posted on October 15, 2025 By Mark

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Ever bite into something so delicious, it instantly reminds you of crisp autumn evenings and festive dinners? This Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage does exactly that. It’s warm, rich, slightly sweet from the caramelized onions, and deeply savory thanks to the crispy bacon and aromatic sage. Did you know pumpkin is one of the top-searched seasonal ingredients every October?

I’ve made this tart for everything from Thanksgiving starters to casual Sunday brunches. It’s easy enough to throw together but fancy enough to impress guests. And yes, the combination of creamy ricotta and roasted pumpkin is downright addictive. Let’s dive in!

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Why This Tart is the Ultimate Fall Dish

Let me tell you — the first time I made this Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage, I didn’t expect it to disappear off the table before the roast chicken. No kidding. It was meant to be the starter, but it became the star of the show. And it’s not hard to see why.

It’s Sweet, Savory, and Everything In Between

You ever have a dish that just gets fall? This tart is it. The pumpkin puree gives it that mellow, slightly sweet base, the ricotta makes it creamy like a dream, and the caramelized onions? Oh man, they’re like candy. Then — BAM — crispy bacon and that earthy sage swoop in to round it all out with a hit of salt and depth. It’s layered, but not fussy.

Honestly, the flavors kinda feel like wrapping up in a warm blanket while a breeze rustles through orange leaves outside. That’s what this tart tastes like.

Works for Literally Any Fall Occasion

I’ve brought this to Thanksgiving, potlucks, and even just random Wednesdays when I had puff pastry lying around. It’s elegant enough for guests, but still comfort food at heart. Sometimes I’ll make a big batch and eat leftovers cold for lunch. Still bomb.

It travels well, too. I once drove 45 minutes with it sliding around in the backseat, and it still showed up looking like a golden, flaky masterpiece. The crust holds up like a champ.

It’s That Rare Crowd-Pleaser

I had a picky eater once — my friend’s 12-year-old — who took one bite and asked if there was cheese in it. I said yes, and he nodded like he’d just discovered something deep about life. He ate three slices.

The sage makes it feel a little elevated, like you tried harder than you really did. That’s the magic of this tart. Minimal effort, maximum flavor payoff. Plus, it looks fancy — Instagram kind of fancy — without you breaking a sweat.

Quick Tip: Roast the Pumpkin Yourself (If You’ve Got Time)

Okay, so the recipe works great with canned pumpkin puree. No shame in that game. But if you’re feeling a little extra, roasting cubes of fresh sugar pumpkin with olive oil, salt, and a pinch of chili flakes takes it to another level. It gets that roasty, caramel vibe that just deepens the flavor.

Final Thoughts

So yeah, when someone asks me what to cook when the leaves start turning and the sweaters come out — this tart is what I tell ‘em. It’s hearty but not heavy, festive but not fussy, and absolutely screams autumn without being one of those overly sweet pumpkin spice situations. Give it a go. You’ll see.

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Ingredients You’ll Need (And a Few You Can Swap)

I used to panic a little at long ingredient lists — especially ones with fancy cheese or herbs I didn’t already have. But this tart? Surprisingly chill. Most of the stuff’s easy to find at any halfway-decent grocery store. And even if you’re missing a thing or two, you can totally tweak it without wrecking the whole vibe.

The Core Line-Up

Here’s what I always make sure I have on hand:

Pumpkin Purée – Canned works just fine. I usually go with organic because it’s thicker and not watery. Don’t use pumpkin pie filling unless you’re aiming for dessert soup. Learned that one the hard way.
Ricotta Cheese – Full-fat, always. I tried using part-skim once and the filling came out kinda sad and gritty. You want that creamy, smooth texture.
Onions – Yellow or sweet onions work best for caramelizing. Red ones get a bit sharp.
Bacon – Thick-cut is best. It holds up well during baking and doesn’t disappear into the filling.
Fresh Sage – Don’t sub this one if you can avoid it. Dried sage tastes like sawdust in comparison.
Puff Pastry – Frozen is totally fine. I usually grab Pepperidge Farm unless I’m feeling bougie and hit up the local bakery.
Olive Oil & Butter – For caramelizing those onions to a sweet, jammy mess.
Salt, Pepper, Nutmeg – Just a pinch of nutmeg brings out the pumpkin flavor in a way that’s almost… sneaky good.

Solid Swaps That Actually Work

Now, if your fridge is looking like a ghost town or your grocery run was a bust, here’s what I’ve tried and liked:

Goat Cheese instead of Ricotta – Gives it a tangy edge. A little more adult, you know?
Mushrooms for Bacon (Veggie Option) – Sauté ‘em till they’re crispy and meaty. Not the same, but solid.
Rosemary if Sage’s Out – Totally different flavor, but still woodsy and autumnal.
Pie Dough Instead of Puff Pastry – Not quite as flaky, but hey, desperate times.
Butternut Squash Instead of Pumpkin – Roast it and mash. Just don’t add water.

Pantry Backup: Frozen Onions

One time I was mid-cook and realized I had no onions. NONE. I had frozen chopped onions in the back of the freezer from God knows when. Threw those in a pan with butter and sugar — guess what? Still delicious. They’re not perfect for caramelizing, but close enough in a pinch.

Pro Tip: Let That Ricotta Drain

This step sounds annoying but makes a big difference. If your ricotta is watery, the filling turns into mush. I let mine sit in a sieve lined with paper towel for about 20 minutes. Makes it way creamier in the end.

Final Word

This tart is forgiving — that’s one of my favorite things about it. Even if you mess up or throw in a weird substitution (I once added feta… kinda salty, but not bad), it usually still turns out. Just make sure your big flavor players — pumpkin, cheese, onion, and bacon or its stand-in — are solid.

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Step-by-Step Guide to Making the Tart

I’ve made this tart in a rush on a Tuesday night, and I’ve made it slowly on a lazy Sunday with music and wine. Both turned out great — but lemme tell you, the steps do matter. Follow these, and you’ll nail that golden crust and creamy, savory filling like a pro.

Step 1: Caramelize the Onions — Don’t Rush This

Okay, listen — this part takes time. Like, a good 30–40 minutes on low heat. I used to crank the heat and burn ‘em, thinking I was saving time. Nope. All I got was bitter onion bits and smoke in my kitchen.

Slice up two big yellow onions.
Add them to a pan with olive oil and butter over low heat.
Stir every few minutes. You want them soft, golden, and sweet. Add a tiny pinch of sugar if you’re impatient like me.
When they start sticking a bit and smell like heaven? They’re done.

Step 2: Crisp the Bacon

While the onions do their thing, fry up the bacon.

I go for thick-cut bacon, chopped into small pieces.
Medium heat till crispy but not burnt. Drain it on paper towels so it doesn’t get soggy in the tart.
Save a bit of that bacon grease — trust me, we’re using it later.

Step 3: Mix the Ricotta Filling

Here’s where things get creamy and dreamy.

In a bowl: 1 cup of ricotta, ¾ cup pumpkin puree, salt, pepper, and a pinch of nutmeg.
I sometimes toss in a tiny bit of grated Parmesan for extra punch.
Mix it well. You want it smooth but still a little thick — not runny.

Step 4: Prep the Puff Pastry

I forgot to thaw it once and tried to force it open. Ripped the whole thing. Don’t be me.

Let it thaw in the fridge for a few hours or on the counter for 30–40 minutes.
Roll it out gently on parchment paper.
Score a 1-inch border around the edge with a knife (don’t cut all the way through) — it’ll puff up like a crust.
Prick the inside of the pastry with a fork to keep it from ballooning in the oven.

Step 5: Blind Bake (Just a Bit)

This makes the bottom crisp — no soggy bottoms here.

Toss the pastry into a 400°F (200°C) oven for about 10 minutes.
Take it out and gently press down any puffed-up parts inside the border.

Step 6: Layer It Up

Now the fun part — building that tart.

Spread the pumpkin-ricotta filling evenly inside the border.
Top with caramelized onions and crispy bacon.
Scatter fresh sage leaves on top — whole or chopped, your call.
Brush the crust with a beaten egg for that golden look.

Step 7: Bake to Golden Perfection

Back in the oven at 400°F for another 20–25 minutes.
Crust should be golden and flaky, filling slightly puffed and set.
Let it cool for 5–10 minutes before slicing. It firms up a bit as it cools.

Bonus: Hit It With a Little Something

Sometimes I drizzle a tiny bit of hot honey over the top. Not traditional, but the sweet-spicy combo? Chef’s kiss.

Final Thought

Don’t stress if it’s not perfectly shaped or if the cheese bubbles a little too much. That’s the charm. The real goal is flavor, and this thing delivers. You’ll be reaching for seconds before you even finish your first slice.

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Tips for Cooking Bacon & Sage Just Right

I’ve burned more sage leaves than I care to admit. And bacon? Don’t even get me started on the time I left it in too long and ended up with charcoal crisps. 😅 But after lots of trial (and, yep, a few smoky kitchens), I finally nailed how to get both just right — crispy, flavorful, and perfect for this tart.

The Bacon: Crispy Without Being a Grease Bomb

Look, bacon’s easy to mess up. Too little heat and it’s chewy. Too much, and you’re scraping it off the pan.

Here’s my go-to method:

Start with a cold pan. Seriously, cold. Lay the bacon flat, then turn on the heat to medium. It renders the fat slowly and cooks more evenly.
Let it sit! Don’t stir it constantly. Give it a few minutes per side. You’ll hear a slow sizzle — that’s the sweet spot.
Drain on a paper towel — always. It keeps your tart from getting soggy and sad.
Save the grease (at least a spoonful). It’s liquid gold. I sometimes brush a little on the pastry edges before baking for extra flavor. Sounds weird, tastes awesome.

One thing I don’t recommend? Microwaving it. It comes out rubbery, and you miss that rich, seared flavor that really makes the tart pop.

Sage: Fragrant, Not Fried to Death

Fresh sage is kinda tricky. It’s delicate and turns bitter if you cook it too long. Took me a few fails to figure this one out.

Here’s what works:

Quick-fry in butter. Like 10–15 seconds max. Just enough to get a little crisp on the edges. Then lift it out immediately.
Or bake it right on top of the tart. This works surprisingly well — just scatter whole leaves on top before the final bake. They get a toasty crunch without burning.
Don’t use dried sage here. I mean it. The flavor is totally different — flat, dusty, and not in a good way.

Bonus trick: Add a tiny bit of sage butter (just butter melted with a few sage leaves) into your filling. It adds this deep, herby flavor that blends right into the ricotta and pumpkin.

Mistakes I’ve Made (So You Don’t Have To)

Tossed raw sage into the tart filling once. Tasted like grass.
Forgot to drain bacon and ended up with soggy crust. Boo.
Tried to cook bacon with the onions to save time. Big mistake — they cook at different speeds and I had burnt bits and mushy pieces all over.

Quick Pro Hack

Want extra crispy bacon pieces? Chop them after you fry the strips. I used to dice it raw, but it cooks unevenly that way. Fry the strips whole, then crumble once cooled. Easy peasy.

Final Bite

When you nail the bacon and sage, this tart sings. It’s that smoky, savory, herby hit that makes people go, “Wait — what is that flavor?” So take a couple extra minutes to get it right. Trust me, it’s worth it.

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How to Store, Reheat & Serve Leftovers

Look, I don’t always have leftovers when I make this tart. It usually vanishes before I can wrap up a slice. But when I do manage to squirrel some away, I’ve learned a few tricks to keep it just as tasty the next day — and not sad and soggy like some day-old dishes.

First Rule: Store It Right

I used to just toss it in a plastic container and hope for the best. Big mistake. That puff pastry turns to rubber in no time if it’s sealed too tight.

Here’s what I do now:

Cool it completely first. Like, room temp cool. Otherwise, the steam wrecks the crust.
Use parchment between layers. If you’re stacking slices, slip parchment between them to avoid sticking.
Store in a container with the lid slightly cracked OR loosely wrap in foil. This keeps the crust from going limp.

It keeps well in the fridge for up to 3 days. After that, it starts to lose its edge. But honestly, it’s usually gone by Day 2.

Reheating: Don’t Microwave Unless You Have To

Microwaving is quick, sure. But it kills the texture. The crust gets chewy, and the filling turns rubbery. Bleh.

Better options:

Oven or toaster oven: Preheat to 375°F (190°C), then reheat on a baking sheet for 10–12 minutes. It crisps back up like a charm.
Air fryer: Yep, this one surprised me too. 350°F for about 6 minutes and it’s golden and bubbly again.
Skillet (in a pinch): Toss a slice in a non-stick pan on low heat with a lid for a few minutes. Kinda makes the bottom ultra-crispy.

If you have to microwave (office lunch, maybe), do it at 50% power and wrap it in a paper towel. It helps — a little.

Leftover Remix Ideas

I’ve eaten it cold straight outta the fridge more times than I’ll admit. But if you’re feeling creative:

Top with a fried egg and call it brunch.
Serve with a bowl of soup (butternut or tomato works great) for a cozy lunch.
Cut into bite-size pieces and serve as appetizers. Perfect for game night or lazy snacking.

What Not to Do

Don’t freeze it. The texture just doesn’t survive.
Don’t wrap it in plastic wrap — it sweats and gets mushy.
Don’t reheat in high heat — the cheese can curdle, and the crust burns before the middle’s warm.

Final Take

This tart’s one of those rare dishes that holds up well — maybe even gets better the next day, once the flavors meld a bit. Just treat it kindly and it’ll treat you back. Trust me, next-day tart is basically a gift from past-you to future-you.

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Variations & Creative Twists to Try

Once you’ve made this tart once or twice, it’s hard not to start tweaking it. I’ve experimented with all kinds of versions — some turned out amazing, others… well, let’s just say not every tart needs blue cheese. 😬 But when you hit the right combo, it’s like unlocking a secret menu item. Here are my favorite twists and tips for taking the classic to new places.

Vegetarian or Vegan? No Problem

First time I made this for a vegetarian friend, I was panicking about losing flavor without the bacon. Turns out, there are options that bring just as much depth.

Sautéed mushrooms — go for cremini or shiitake. Cook ‘em low and slow until they’re golden and meaty.
Caramelized fennel — adds sweetness and a little anise flavor. Fancy but easy.
Vegan ricotta — I’ve used almond-based ricotta once and honestly, it worked. Just keep an eye on texture — some brands are too watery.

Mini Tarts for Parties

Hosting? Make these into mini tartlets using a muffin tin or mini tart pans. They’re adorable, easy to grab, and perfect for passing around.

Use the same ingredients, just cut the puff pastry into small squares or circles.
Blind bake a few minutes less than the full tart.
Reduce overall bake time by 5–7 minutes — they cook faster!

These are always a hit. I made a tray for a potluck and they vanished before I could even get a photo.

Add Some Crunch: Nuts or Seeds

I didn’t think pumpkin + walnuts would work… until it did.

Toasted pecans or walnuts add richness and a little crunch.
Pumpkin seeds on top look gorgeous and give that fall vibe.
Don’t overdo it — a light sprinkle goes a long way.

Try Different Cheeses

Okay, this is where I’ve had some hits and misses.

Goat cheese makes it tangier and a bit more upscale.
Gruyère or Fontina melts like a dream and gives it that French bistro feel.
Stay away from cheddar — it overpowers the pumpkin and gets greasy. (Learned that the hard way.)

Want a Little Heat?

Once, just for fun, I added a pinch of crushed red pepper flakes to the ricotta mix. Whoa. It brought this subtle warmth that balanced the sweet onions perfectly.

You can also:

Drizzle hot honey after baking
Add a few slivers of fresh chili if you like a kick
Use smoked paprika in the filling — not spicy, but adds depth

Swap the Pumpkin (If You Dare)

If you’re pumpkin-ed out (hey, it happens), swap it!

Butternut squash – similar texture, slightly sweeter
Roasted sweet potato – super creamy and filling
Carrot purée – yep, it works! Roasted first, of course

I once did half pumpkin, half roasted carrot. The color was stunning, and the flavor had a hint more earthiness. It was different, but in a good way.

Dessert Version? Yep, Tried That Too.

I know, wild idea. But one time I swapped the ricotta for sweetened mascarpone and mixed pumpkin with cinnamon and maple syrup. Left out the onions, bacon, and sage obviously.

It turned into this sweet-savory hybrid tart I wasn’t expecting to love… but totally did. Still not sure if it’s dessert or brunch food. Probably both.

Wrap-Up: Get Weird With It

Once you’ve got the basics down, this tart’s just begging for customization. It’s flexible, forgiving, and fun to mess with. Some of my experiments flopped, sure. But when one hits, it’s like discovering a brand new comfort food.

Don’t be afraid to play with it. Fall’s the perfect time for cozy kitchen experiments — and honestly, this tart’s a pretty great canvas for whatever mood you’re in.

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So there you have it — the savory, flaky, cozy masterpiece that is the Pumpkin, Ricotta & Caramelized Onion Tart with Bacon and Sage. It’s one of those recipes that feels like fall wrapped in puff pastry — comforting, flavorful, and just a little bit fancy.

Whether you’re serving it as a Thanksgiving appetizer, an easy fall dinner, or slicing it cold from the fridge the next day (no judgment here), this tart always delivers. It’s adaptable, crowd-pleasing, and secretly simple to make.

If you try it, don’t keep it to yourself — share your creation on Pinterest and spread the fall food love. Snap a pic, post it, and tag it. Let’s get more people making cozy things this season.