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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.