Description
This creamy Pumpkin Ricotta Caramelized Onion Tart features a flaky crust, savory ricotta filling, and sweet caramelized onions, making it a delightful dish for any occasion.
Ingredients
1 ¼ cups all-purpose flour (150 g)
½ tsp salt
8 tbsp cold unsalted butter
cubed (115 g)
3–4 tbsp ice water
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
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)
Fresh thyme or sage
Crumbled goat cheese or feta
Balsamic reduction drizzle
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
- For the filling, combine pumpkin puree, ricotta, eggs, Parmesan, olive oil, salt, nutmeg, and black pepper in a bowl. Mix until smooth.
- In a skillet, heat olive oil and butter over medium heat. Add sliced onions and salt, cooking until the onions are golden and caramelized, about 20 minutes. Optionally, add sugar to enhance caramelization.
- Roll out the chilled dough on a floured surface and fit it into a tart pan. Pour filling over the crust, then top with caramelized onions.
- Bake in the preheated oven for 25-30 minutes or until the filling is set and the crust is golden.
- Let the tart cool slightly before garnishing with fresh herbs, crumbled cheese, and a drizzle of balsamic reduction. Serve warm or at room temperature.
Notes
For a quicker option, store-bought puff pastry can be used instead of making the crust from scratch. Ensure to keep an eye on the tart during baking to prevent over-browning.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
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 tart, pumpkin recipes, fall recipes, tart recipe, caramelized onion tart