Introduction

This Caramelized Onion Tart is a savory delight featuring sweet, slow-cooked onions, crispy bacon, and creamy cheese all nestled in flaky puff pastry. It’s perfect for a cozy brunch or an impressive appetizer that’s easy to prepare. The blend of pumpkin purée and fresh sage adds an unexpected depth of flavor.

A close-up of a savory tart with a golden, crumbly crust forming a thick base and sides; the first layer inside is a smooth, yellow filling, topped with chunks of white creamy cheese. Over this, small pieces of crispy bacon with a reddish-brown color are spread evenly, sprinkled with finely grated white cheese and black pepper. Fresh green sage leaves are placed on top, adding a touch of color and texture. The tart is placed on a wooden board with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon, chopped
4 sweet onions, thinly sliced
Kosher salt & black pepper, to taste
½ cup apple cider
2 sheets frozen puff pastry, thawed
1½ cups ricotta cheese
1⅓ 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

Instructions

Step 1: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
Step 2: Using some of the bacon fat left in the skillet, add the thinly sliced onions with a pinch of salt and pepper. Cook over medium-low heat for 25–30 minutes, stirring occasionally, until the onions are deeply golden and soft.
Step 3: Pour in the apple cider and cook for an additional 5 minutes to reduce and caramelize the onions further. Remove from heat and set aside.
Step 4: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each puff pastry sheet slightly. Place the sheets on parchment-lined baking sheets. Score a 1-inch border around the edges and prick the centers with a fork to prevent puffing.
Step 5: In a bowl, combine the ricotta cheese and pumpkin purée. Season with salt and pepper. Spread this mixture evenly inside the borders on both pastry sheets.
Step 6: Evenly distribute the caramelized onions, grated mozzarella, and cooked bacon over the ricotta and pumpkin layer.
Step 7: Scatter fresh sage leaves over the toppings. Mix the eggs with water to create an egg wash, and brush it along the pastry edges to help with browning.
Step 8: Bake the tarts for 25–30 minutes until the pastry is golden and puffed.
Step 9: Once baked, sprinkle grated Parmesan cheese over the top. Serve warm or at room temperature for best flavor.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted bell peppers instead.
You can substitute apple cider with white wine or a splash of balsamic vinegar for a different flavor profile.
Fresh sage can be replaced with thyme or rosemary if you prefer a different herb.
If pumpkin purée isn’t available, try using sweet potato purée as a flavorful alternative.

Storage

Store any leftover tart tightly wrapped or in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a preheated oven at 350°F (175°C) for 10 minutes to restore crispness. The tart can also be enjoyed cold or at room temperature.

How to Serve

A golden-brown tart with a flaky crust forms the base layer, filled with a creamy yellow mixture topped with melted white cheese, crispy browned bacon pieces, and green sage leaves scattered on top. The tart filling is textured with small herbs and sprinkled with grated cheese and black pepper. The tart is placed on a wooden board, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramelized onions ahead of time?

Yes, caramelized onions can be made up to two days in advance and stored in the refrigerator. Reheat gently before assembling the tart to bring out their sweetness.

What is the best way to thaw puff pastry?

Thaw puff pastry in the refrigerator overnight or on the countertop for about 30-40 minutes until pliable but still cool to the touch. Avoid thawing completely at room temperature to prevent sticking or tearing.