Savory Pumpkin Ricotta Tart with Crispy Sage

January 17, 2025

Get ready to fall in love with this savory pumpkin ricotta tart! It’s creamy, cozy, and topped with crispy sage for the ultimate flavor boost. Perfect as a show-stopping appetizer or your new favorite dinner—let’s bake up something amazing together!

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Ah, pumpkins—what can't they do? While they’re often hailed as the sweet stars of pies and lattes, today we're taking this autumn classic on a savory spin you won’t see coming! Introducing the Savory Pumpkin Ricotta Tart with Crispy Sage. This beauty is creamy, cozy, and literally tastes like a hug in food form. Whether you serve it as an appetizer to wow your guests or make it the star of your dinner table, it's one of those recipes that just screams "seasonal perfection." Oh, and did I mention the crispy sage on top? Talk about a little edible crown for your masterpiece!

Savory Pumpkin Ricotta Tart with Crispy Sage Recipe

What makes this recipe truly special is the marriage of flavors. The pumpkin puree delivers that warm, earthy foundation, while the ricotta adds a pillowy creaminess that’s pure decadence. Then we’ve got the crispy sage—fried to golden perfection—bringing a pop of nutty, aromatic magic. And here’s the secret ingredient: a hint of nutmeg and Parmesan cheese mixed into the filling to elevate every bite. You’re not just making a tart; you’re crafting a harmony of fall flavors that will have everyone asking for seconds (and the recipe, of course).

Now, let me give you a few pro tips to make your tart absolutely flawless. First, blind bake the tart shell before adding the filling—that’s fancy chef lingo for pre-baking the crust to keep it from turning soggy. Nobody likes a soggy bottom, right? Second, make sure the sage is dried off before frying to avoid any scary oil splashes. And lastly, let the tart cool slightly before slicing for clean, picture-perfect wedges. Cooking is part art, part science, and a little bit of patience will make you look like a total rockstar in the kitchen.

So what are you waiting for? Grab your pumpkin puree and let’s get baking! This tart pairs wonderfully with a crisp green salad or a bowl of rustic soup if you're making it the centerpiece of your meal. Want to switch things up? You could easily swap the pumpkin for butternut squash or even sweet potatoes—both would be absolutely delightful. So, roll up those sleeves and embrace the joy of whipping up a dish that’s pretty to look at, heavenly to eat, and guaranteed to impress your taste buds and your dinner guests alike.

Keywords: savory pumpkin recipes ideas, easy fall tart recipe, pumpkin ricotta tart appetizer, crispy sage cooking tips, best autumn dinner recipes, unique savory pumpkin dishes, homemade tart with sage

Prep Time

20 minutes

Cook Time

40 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 sheet puff pastry, thawed
•1 cup pumpkin puree
•1/2 cup ricotta cheese
•1/4 cup grated Parmesan cheese
•1 large egg
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground cinnamon
•1 teaspoon fresh thyme leaves
•Salt to taste
•Pepper to taste
•2 tablespoons olive oil
•8-10 fresh sage leaves

Instructions

1
Preheat your oven to 400°F (200°C).
2
Roll out the puff pastry on a lightly floured surface and transfer to a parchment-lined baking sheet.
3
In a bowl, mix together the pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, cinnamon, thyme, salt, and pepper until smooth.
4
Spread the pumpkin mixture evenly over the puff pastry, leaving about a 1-inch border around the edges.
5
Fold the edges of the puff pastry inward to create a crust border.
6
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set.
7
Meanwhile, heat olive oil in a small skillet over medium-high heat.
8
Add sage leaves to the hot oil and fry for 10-15 seconds until crispy. Remove and drain on paper towels.
9
Top the baked tart with crispy sage leaves before serving.

Nutrition Information

Calories

290 calories per serving

Protein

Carbs

20g

Fat

21g

Frequently Asked Questions

Q: Can I use homemade pumpkin puree instead of canned?

A: Yes, homemade pumpkin puree works well in this recipe. Be sure to strain it if it’s watery, as excess moisture can make the tart soggy. The puree should have a thick, smooth consistency similar to canned pumpkin.

Q: What can I substitute for ricotta cheese?

A: If you don’t have ricotta, you can use cottage cheese that has been blended until smooth, or even cream cheese for a slightly richer flavor. Greek yogurt can also work in a pinch, but it will make the filling tangier.

Q: How do I prevent the puff pastry from becoming soggy?

A: To avoid a soggy crust, ensure that the pumpkin mixture is not too watery. Additionally, you can pre-bake the puff pastry for 5-7 minutes before adding the filling to create a sturdier base.

Q: Can I make this tart vegetarian-friendly?

A: This recipe is already vegetarian-friendly as written. Just ensure that the Parmesan cheese you use is made without animal rennet, as some Parmesan cheeses are not strictly vegetarian.

Q: What’s the best way to store leftovers, and how long will they keep?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes to maintain the crispness of the puff pastry.

Q: Can I use dried sage instead of fresh sage leaves for the topping?

A: Fresh sage leaves are recommended for frying to achieve that crispy texture and unique flavor. If you only have dried sage, you can sprinkle a small amount over the tart before baking, but the flavor will not be as bright or aromatic.

Q: What are some variations or serving suggestions for this tart?

A: For added texture, sprinkle chopped walnuts or pecans on top of the tart before serving. You can also add a drizzle of honey or balsamic glaze for a touch of sweetness. If you’d like to make it heartier, serve alongside a crisp green salad or roasted vegetables.

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