Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil and butter over low heat. Add sliced onions and cook slowly, stirring occasionally, for 30–40 minutes until caramelized and golden. Add a pinch of sugar if desired. Set aside.
- In another pan, cook chopped bacon over medium heat until crispy. Drain on paper towels and reserve a spoonful of bacon grease for optional brushing.
- In a bowl, mix ricotta, pumpkin purée, salt, pepper, and nutmeg until smooth and creamy.
- Roll out thawed puff pastry on parchment paper. Score a 1-inch border and prick the center with a fork. Blind bake for 10 minutes.
- Remove from oven, gently press down any puffed areas, then spread the ricotta-pumpkin mixture evenly inside the border.
- Top with caramelized onions and crispy bacon. Scatter fresh sage leaves over the top. Optional: brush pastry edges with reserved bacon grease or egg wash.
- Return to oven and bake another 20–25 minutes until the crust is golden and the filling is set.
- Let cool for 5–10 minutes before slicing and serving.
Notes
For best results, drain ricotta for 15–20 minutes before mixing. Fresh roasted pumpkin can be used instead of canned for deeper flavor. Avoid dried sage—fresh is key.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Seasonal - Fall
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg