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
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