Irresistible Pumpkin Ricotta Tart Recipe with Bacon & Sage
A comforting yet sophisticated tart featuring creamy ricotta, sweet pumpkin, crispy bacon, and aromatic sage. Perfect for brunch, appetizers, or light dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- Pie crust (store-bought or homemade)
- 1 cup pumpkin puree (canned or roasted fresh pumpkin)
- 1 cup full-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 clove garlic, minced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh sage, chopped (plus whole leaves for garnish)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and press it into a 9-inch tart pan. Trim excess crust and chill in the fridge for 15 minutes.
- Blind bake the crust: Line with parchment paper, fill with pie weights or dried beans, and bake for 12-15 minutes. Remove weights and bake for another 5 minutes. Set aside to cool.
- If using fresh pumpkin, roast chunks on a baking sheet with olive oil at 375°F (190°C) for 25-30 minutes until tender. Cool slightly and puree.
- Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
- In a mixing bowl, whisk together ricotta, pumpkin puree, Parmesan, eggs, garlic, chopped sage, salt, and pepper until smooth.
- Pour the filling into the cooled crust and smooth the top. Sprinkle crumbled bacon evenly and arrange whole sage leaves for garnish.
- Bake the tart for 30-35 minutes or until the filling is set and slightly golden on top. Let cool for 10 minutes before slicing.
- Serve warm or at room temperature.
Notes
[‘Roast fresh pumpkin for deeper flavor.’, ‘Drain ricotta if watery to avoid a soggy tart.’, ‘Blind baking prevents the crust from becoming soggy.’, ‘Monitor bacon closely to avoid burning.’, ‘Taste the filling before baking to adjust seasoning.’]
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
Keywords: Pumpkin tart, Ricotta tart, Bacon and sage tart, Fall recipes, Autumn tart, Brunch recipes