When autumn arrives, kitchens fill with the earthy aroma of pumpkin, buttery pastry, and sweet caramelized onions. Among the season’s comforting creations, the Pumpkin Ricotta Caramelized Onion Tart stands out as a balance of elegance and warmth. This tart blends creamy ricotta, roasted pumpkin, and golden onions in a flaky crust. Each bite delivers a layered contrast of sweet and savory, creamy and crisp. Whether you serve it as a main dish for brunch, a side for dinner, or a centerpiece at a fall gathering, this tart captures the essence of comfort with refined simplicity.

Ingredients

The recipe yields one 9-inch tart (about 6 servings).

For the Crust

1 ¼ cups all-purpose flour (150 grams)
½ teaspoon salt
8 tablespoons cold unsalted butter, cubed (115 grams)
3–4 tablespoons ice water

Optional shortcut: You can substitute with one sheet of store-bought puff pastry (250 grams), thawed.

For the Filling

1 cup pumpkin puree (240 grams) — homemade or canned
¾ cup ricotta cheese (180 grams, whole milk preferred)
2 large eggs, lightly beaten
2 tablespoons grated Parmesan cheese (20 grams)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper

For the Caramelized Onions

2 large yellow onions, thinly sliced (about 400 grams)
2 tablespoons olive oil
1 tablespoon unsalted butter (15 grams)
½ teaspoon salt
1 teaspoon sugar (optional, enhances caramelization)

Optional Garnishes

Fresh thyme leaves or sage
Crumbled goat cheese or feta
Balsamic reduction drizzle

Instructions

Step 1: Prepare the Crust

In a large bowl, mix flour and salt.
Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing until the dough holds together.
Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
Roll the dough on a floured surface into a 12-inch circle.
Transfer it to a 9-inch tart pan with a removable bottom. Trim edges and prick the base with a fork.
Chill again for 10 minutes to prevent shrinkage.
Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or beans.
Blind bake for 15 minutes, remove weights, and bake another 5 minutes until lightly golden. Set aside.

(If using puff pastry, simply unfold, fit into the tart pan, prick with a fork, and bake for 10–12 minutes at 375°F until lightly puffed.)

Step 2: Caramelize the Onions

Heat olive oil and butter in a large skillet over medium heat.
Add sliced onions and salt, stirring to coat.
Cook slowly for 25–30 minutes, stirring occasionally, until onions turn deep golden brown.
Add sugar in the last 10 minutes if desired to intensify sweetness.
Remove from heat and cool slightly.

Tip: Low, slow heat is key. High heat will brown the onions too fast without allowing the natural sugars to develop.

Step 3: Make the Pumpkin Ricotta Filling

In a bowl, combine pumpkin puree, ricotta, eggs, Parmesan, olive oil, salt, nutmeg, and black pepper.
Whisk until smooth and creamy.
Taste and adjust seasoning — add more nutmeg for warmth or salt for balance.

Step 4: Assemble the Tart

Spread the pumpkin-ricotta mixture evenly into the pre-baked crust.
Distribute caramelized onions evenly on top.
Optionally, sprinkle fresh thyme or crumbled goat cheese for added flavor depth.
Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and lightly golden.
Cool for at least 10 minutes before slicing. The filling firms as it rests.

Tips for Perfecting the Dish

Use Fresh Pumpkin: For the best flavor, roast fresh pumpkin cubes and blend into puree. Drain excess water to avoid sogginess.
Balance Texture: Ensure onions are deeply caramelized but not burned. Their sweetness offsets the savory filling.
Avoid a Wet Crust: Blind-bake thoroughly, and never skip cooling before adding filling.
Cheese Flexibility: Mix in a bit of goat cheese or mascarpone for a richer, tangier filling.
Herb Boost: Thyme, rosemary, or sage pair perfectly with pumpkin’s sweetness.
Color Finish: Brush the edges of the crust with an egg wash for a golden sheen.

Conservation and Storage

Refrigeration: Let the tart cool completely, then wrap tightly or store in an airtight container. Refrigerate for up to 3 days.
Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes until heated through. Avoid microwaving—it softens the crust.
Freezing: Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Variations

1. Savory Spin

Add crumbled bacon, prosciutto, or smoked gouda for a heartier version.

2. Vegetarian Mediterranean Style

Incorporate sun-dried tomatoes, spinach, and feta cheese for a bright, tangy twist.

3. Sweet-Savory Fusion

Drizzle with balsamic glaze and sprinkle with toasted pecans or walnuts for a dessert-style tart.

4. Vegan Adaptation

Use vegan ricotta (almond-based) and olive oil pastry. Replace eggs with 2 tablespoons cornstarch + 2 tablespoons water as a binder.

5. Mini Tartlets

Use small tart pans or puff pastry squares to create individual portions. Reduce baking time to 18–20 minutes.

Serving Suggestions

Temperature: Serve warm or at room temperature for the best flavor.
Accompaniments:
- Pair with arugula salad dressed in lemon vinaigrette.
- Serve alongside a bowl of soup, such as roasted tomato or butternut squash.
- Complement with sparkling white wine or apple cider for a fall brunch.
Presentation: Garnish each slice with a small sprig of thyme and a drizzle of olive oil or balsamic reduction.
Occasions: Ideal for Thanksgiving appetizers, autumn brunches, or cozy dinner parties.

Conclusion

The Pumpkin Ricotta Caramelized Onion Tart proves that simplicity and sophistication can share the same plate. Each element—the flaky crust, the velvety pumpkin-ricotta filling, and the golden-sweet onions—adds depth and harmony. It’s versatile enough for any meal: brunch, lunch, or dinner. The tart adapts easily to personal tastes, whether you prefer a vegetarian centerpiece or a savory side. Balanced, flavorful, and visually elegant, it captures the comfort of autumn in every slice.

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Pumpkin Ricotta Caramelized Onion Tart: A Savory Slice of Fall Comfort

Author: hafsahafsa
Total Time: 1 hour 10 minutes
Yield: 1 tart (6 servings) 1x
Diet: Vegetarian

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Description

This Pumpkin Ricotta Caramelized Onion Tart captures the rich, cozy flavors of fall. The combination of creamy ricotta, earthy pumpkin, and sweet caramelized onions creates a balanced tart that’s savory, slightly sweet, and visually stunning. Perfect for brunch, dinner, or holiday gatherings, this dish turns seasonal ingredients into an elegant centerpiece.

Ingredients

Scale

For the Crust

1 ¼ cups all-purpose flour (150 g)

½ tsp salt

8 tbsp cold unsalted butter, cubed (115 g)

3–4 tbsp ice water

Optional: 1 sheet store-bought puff pastry (250 g), thawed

For the Filling

1 cup pumpkin puree (240 g)

¾ cup whole-milk ricotta cheese (180 g)

2 large eggs, lightly beaten

2 tbsp grated Parmesan (20 g)

1 tbsp olive oil

½ tsp salt

¼ tsp ground nutmeg

¼ tsp black pepper

For the Caramelized Onions

2 large yellow onions, thinly sliced (400 g)

2 tbsp olive oil

1 tbsp unsalted butter (15 g)

½ tsp salt

1 tsp sugar (optional, for enhanced caramelization)

Optional Garnishes

Fresh thyme or sage

Crumbled goat cheese or feta

Balsamic reduction drizzle

Instructions

Step 1: Prepare the Crust

Combine flour and salt in a bowl. Cut in butter until crumbly.

Add ice water one tablespoon at a time until dough forms.

Shape into a disk, wrap, and chill for 30 minutes.

Roll into a 12-inch circle and place into a 9-inch tart pan. Prick with a fork.

Chill 10 more minutes.

Preheat oven to 375°F (190°C). Line with parchment and weights; bake 15 minutes. Remove weights, bake 5 more minutes. Cool.

(For puff pastry, fit into tart pan, prick, and bake 10–12 minutes until golden.)

Step 2: Caramelize the Onions

Heat oil and butter in a skillet over medium heat.

Add onions and salt. Cook 25–30 minutes, stirring occasionally, until golden brown.

Add sugar in final minutes if desired. Cool slightly.

Step 3: Make the Filling

Mix pumpkin puree, ricotta, eggs, Parmesan, olive oil, salt, nutmeg, and pepper.

Whisk until creamy. Adjust seasoning to taste.

Step 4: Assemble and Bake

Spread filling into baked crust.

Top evenly with caramelized onions.

Add thyme or goat cheese if desired.

Bake 30–35 minutes at 375°F until set and golden.

Cool 10 minutes before slicing.

Notes

Roast fresh pumpkin for deeper flavor. Drain puree to remove excess liquid.

Low heat ensures onions caramelize evenly without burning.

Blind-bake prevents soggy crust.

Customize with mascarpone or feta for a richer profile.

Add herbs like thyme or rosemary for aromatic depth.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Savory Tart / Main Dish
Method: Baked
Cuisine: American / Fall-Inspired

Nutrition

Serving Size: 1 slice (1/6 tart)
Calories: 340 kcal
Sugar: 7 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 105 mg

Keywords: pumpkin ricotta caramelized onion tart, savory pumpkin tart, fall tart recipe