Pumpkin Ricotta Caramelized Onion Tart: A Savory Autumn Masterpiece

There’s something magical about autumn flavors — the warmth of pumpkin, the sweetness of caramelized onions, and the creamy comfort of ricotta cheese. Together, they create a symphony of taste in this stunning Pumpkin Ricotta Caramelized Onion Tart, a dish that’s as beautiful as it is delicious.

This tart is a celebration of everything fall stands for: cozy dinners, golden leaves, and the irresistible aroma of something baking in the oven. With a flaky puff pastry crust, silky pumpkin-ricotta filling, and sweet onions caramelized to perfection, this recipe is the ultimate savory comfort food. It’s elegant enough for holiday gatherings yet easy enough for a weeknight dinner.

🧡 Why You’ll Love This Recipe

• Simple elegance: Using store-bought puff pastry keeps it effortless while still looking gourmet.
• Versatile: Perfect as an appetizer, brunch dish, or light dinner paired with salad.
• Make-ahead friendly: The tart can be prepped ahead and baked just before serving.
• Flavor-packed: A balance of sweet, savory, and creamy that hits every craving.

This tart also makes a lovely addition to Thanksgiving spreads or cozy dinner parties — it’s the kind of dish that makes people ask for the recipe before they even finish their first bite.

🎃 Ingredients

For the Tart Base:

• 1 sheet puff pastry, thawed according to package instructions
• 1 large egg, beaten (for egg wash)

For the Pumpkin Ricotta Filling:

• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup ricotta cheese
• 1 egg
• ¼ cup grated Parmesan cheese
• 1 tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg
• ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1 tbsp olive oil

For the Caramelized Onions:

• 2 large yellow onions, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• ½ tsp salt
• 1 tsp sugar (optional, helps with caramelization)
• 1 tsp balsamic vinegar (optional for depth)

Optional Garnish:

• Fresh thyme leaves
• Cracked black pepper
• Drizzle of honey or balsamic glaze

👩‍🍳 Instructions

1. Prepare the onions:
   Heat olive oil and butter in a skillet over medium heat. Add sliced onions and salt. Cook slowly for 25–30 minutes, stirring occasionally, until golden brown and caramelized. If desired, stir in sugar and balsamic vinegar during the last few minutes for added sweetness and depth. Set aside to cool.
2. Prepare the pastry:
   Preheat oven to 400°F (200°C). On a lightly floured surface, roll out puff pastry into a 10×12-inch rectangle (or use a round tart pan). Place it on a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edges without cutting through the dough. This creates a raised crust as it bakes.
3. Make the filling:
   In a mixing bowl, whisk together pumpkin purée, ricotta, egg, Parmesan, olive oil, thyme, salt, pepper, and nutmeg until smooth and creamy.
4. Assemble the tart:
   Spread the pumpkin ricotta mixture evenly within the scored border of the pastry. Top with caramelized onions, arranging them in even layers.
5. Brush and bake:
   Brush the edges of the puff pastry with beaten egg for a golden shine. Bake in the preheated oven for 25–30 minutes, or until the crust is puffed and deeply golden brown.
6. Finish and serve:
   Let the tart cool for 5–10 minutes before slicing. Garnish with fresh thyme and a drizzle of honey or balsamic glaze if desired. Serve warm or at room temperature.

Pumpkin Ricotta Caramelized Onion Tart

A flaky puff pastry tart filled with creamy pumpkin ricotta and topped with golden caramelized onions — a savory, elegant fall favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Appetizer, Brunch

Cuisine: American, European

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

Tart Base

• 1 sheet puff pastry thawed
• 1 egg beaten, for egg wash

Pumpkin Ricotta Filling

• 1 cup pumpkin purée not pie filling
• 0.75 cup ricotta cheese
• 1 egg
• 0.25 cup Parmesan cheese grated
• 1 tbsp olive oil
• 1 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp nutmeg
• 0.5 tsp thyme dried or fresh

Caramelized Onions

• 2 yellow onions thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 0.5 tsp salt
• 1 tsp sugar optional
• 1 tsp balsamic vinegar optional

Equipment

• Skillet
• Mixing bowls
• Baking sheet
• Pastry brush

Method

 

1. Caramelize the onions by cooking them with butter, olive oil, and salt over medium heat for 25–30 minutes until golden brown. Stir in sugar and balsamic if desired.
2. Preheat oven to 400°F (200°C) and prepare puff pastry on parchment paper. Score a 1-inch border.
3. Mix pumpkin purée, ricotta, egg, Parmesan, olive oil, thyme, salt, pepper, and nutmeg in a bowl.
4. Spread filling inside the border of the pastry and top with caramelized onions.
5. Brush pastry edges with egg wash and bake 25–30 minutes until golden.
6. Cool slightly, garnish with fresh thyme, and serve warm.

Notes

Add goat cheese crumbles before baking for extra flavor. Tart can be served warm or at room temperature.

🍁 Expert Tips for Success

• Don’t rush the onions: Proper caramelization takes time. The slower they cook, the sweeter and richer they become.
• Keep your pastry cold: Cold puff pastry puffs better. If it gets too soft while assembling, refrigerate it for 10 minutes before baking.
• Flavor boosters: Add a sprinkle of goat cheese or feta before baking for a tangy contrast.
• Make it gluten-free: Use a gluten-free puff pastry alternative or a homemade shortcrust base.

🌿 Delicious Variations

1. Caramelized Onion Goat Cheese Tart:
   Replace ricotta with creamy goat cheese for a sharper, tangier flavor.
2. Pumpkin Spinach Tart:
   Add a handful of sautéed spinach to the filling for extra color and nutrients.
3. Maple Drizzle Finish:
   Drizzle a bit of pure maple syrup over the baked tart for a sweet-savory twist.
4. Mini Tartlets Version:
   Cut puff pastry into smaller squares and bake individual portions for appetizers.

🍽️ Serving Suggestions

• Serve with a crisp green salad dressed with lemon vinaigrette.
• Pair with roasted vegetables or a bowl of tomato bisque for a cozy meal.
• Perfect for brunch buffets, Friendsgiving, or elegant dinner starters.
• Enjoy with a chilled glass of white wine or sparkling cider.

🕰️ Make-Ahead & Storage Tips

• To make ahead: Prepare the caramelized onions up to 3 days in advance and refrigerate. Assemble the tart just before baking.
• To store leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to re-crisp the pastry.
• Freezing: The baked tart can be frozen for up to 2 months. Reheat directly from frozen until warm.

💡 Fun Fact: The History Behind Savory Tarts

Savory tarts trace their roots back to medieval Europe, where they were a popular way to combine meats, vegetables, and cheese in a portable meal. Over time, the tart evolved into a sophisticated dish served at French cafés and family gatherings. The combination of pumpkin and ricotta offers a nod to both American harvest traditions and Italian culinary artistry — making this tart a true global comfort food.

🧡 Why This Tart Belongs in Your Fall Recipe Rotation

This Pumpkin Ricotta Caramelized Onion Tart is proof that pumpkin doesn’t always have to be sweet. It transforms the humble fall squash into an elegant, savory delight — perfect for those who crave balance between cozy and refined.

It’s an easy showstopper that makes your kitchen smell heavenly and looks straight out of a magazine. The best part? You only need a few simple ingredients to create something worthy of a weekend brunch or a dinner party centerpiece.

So grab that puff pastry and your favorite skillet — because once you taste this buttery, flaky, sweet-savory perfection, you’ll want to make it all season long.