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Caramelized Onion Tart Recipe

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★★★★★

4.5 from 117 reviews

A savory and beautifully balanced caramelized onion tart featuring crispy bacon, sweet onions, creamy ricotta, and comforting pumpkin purée on a flaky puff pastry crust, topped with mozzarella, sage leaves, and Parmesan for a delightful appetizer or light meal.

Ingredients

Scale

Meat and Produce

  • 6 slices bacon, chopped
  • 4 sweet onions, thinly sliced
  • 2 handfuls fresh sage leaves

Liquids and Dairy

  • ½ cup apple cider
  • 1½ cups ricotta cheese
  • 2 cups freshly grated mozzarella cheese
  • 2 large eggs + 2 tsp water (for egg wash)
  • Grated Parmesan cheese, for topping

Others

  • 2 sheets frozen puff pastry, thawed
  • Kosher salt & black pepper, to taste
  • 1⅓ cups pumpkin purée

Instructions

  1. Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon pieces and drain on a paper towel-lined plate, reserving some bacon fat in the skillet for later.
  2. Caramelize Onions: Using the same skillet with reserved bacon fat, add the thinly sliced sweet onions along with a pinch of kosher salt and black pepper. Cook over medium-low heat for 25 to 30 minutes, stirring occasionally to allow the onions to soften and develop a deep golden color. Pour in the apple cider and continue cooking for an additional 5 minutes until the onions are deeply caramelized and tender.
  3. Prep Pastry: Preheat your oven to 400°F (200°C). On a floured surface, roll out each thawed puff pastry sheet slightly to even out the thickness. Place the sheets on parchment-lined baking sheets. Score a 1-inch border around the edges of each pastry sheet and prick the center area with a fork to prevent excessive puffing during baking.
  4. Make Filling: In a mixing bowl, combine the ricotta cheese and pumpkin purée. Season with salt and pepper to taste. Spread this mixture evenly inside the scored borders on each pastry sheet. Layer the caramelized onions over the ricotta-pumpkin base, followed by the freshly grated mozzarella cheese and the crumbled cooked bacon.
  5. Add Sage & Bake: Scatter fresh sage leaves evenly over the top of the filling. Prepare the egg wash by whisking together the eggs and water, then brush this mixture over the exposed pastry edges to achieve a golden finish. Bake the tarts in the preheated oven for 25 to 30 minutes, or until the pastry is puffed up and golden brown.
  6. Finish: Remove the tarts from the oven and immediately sprinkle them with grated Parmesan cheese. Allow to cool slightly before serving warm or at room temperature.

Notes

  • Using bacon fat to caramelize the onions adds depth of flavor, but you can substitute with butter if preferred.
  • Make sure the puff pastry is thoroughly thawed to prevent cracking during rolling and baking.
  • The apple cider adds a subtle sweetness and acidity to balance the rich flavors.
  • For a vegetarian version, omit bacon and use olive oil or butter for caramelizing the onions.
  • These tarts are best served the same day they are baked but can be reheated gently in the oven.

Keywords: Caramelized onion tart, bacon tart, pumpkin ricotta tart, savory puff pastry tart, fall appetizer

Find it online: https://cheframi.com/caramelized-onion-tart-recipe/