Description
Onion Tart with Pumpkin, Ricotta & Sage is a golden, flaky fall favorite layered with sweet caramelized onions, creamy ricotta, earthy pumpkin, and fragrant sage.
Ingredients
Scale
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
- 2 tablespoons olive oil
- 2 medium yellow onions (about 500g), thinly sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
- 3/4 cup whole milk ricotta cheese (180g)
- 1/2 cup pumpkin puree (not pumpkin pie mix) (120g)
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh sage leaves
- Optional: 1/4 cup grated Parmesan or shredded cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place puff pastry on top.
- In a skillet, heat olive oil over medium-low. Add onions and salt; cook 20–25 minutes, stirring until golden. Add balsamic vinegar and thyme, then cook 2–3 more minutes.
- In a small bowl, combine ricotta, pumpkin puree, black pepper, and half the sage. Stir until creamy.
- Spread ricotta-pumpkin mixture over pastry, leaving a 1/2-inch border. Top with onions, remaining sage, and optional cheese. Fold pastry edges slightly and brush with egg wash.
- Bake 25–30 minutes until crust is golden and puffed. Cool for 5–10 minutes before slicing.
Notes
- Perfect for cozy dinners, holiday appetizers, or Thanksgiving tables.
- Can be served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg