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Pumpkin Tart with Ricotta, Onion, and Rosemary Recipe

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4.1 from 4 reviews

This Pumpkin Tart with Ricotta, Onion, and Rosemary is a savory and elegant dish featuring roasted pumpkin cubes atop a crisp puff pastry base. The creamy ricotta filling is flavored with subtle spices and paired with caramelized onions and fragrant rosemary, making it a perfect fall appetizer or light meal.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Pastry

  • 1 sheet Frozen Puff Pastry sheet, rolled (25x25cm / 10x10 inch)

Roasted Pumpkin

  • 350 gr (0.75 lbs) Fresh Pumpkin
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Ricotta Filling

  • 100 gr (0.2 lbs) Ricotta Cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Garlic Powder (optional)
  • 1/2 teaspoon Cumin Powder (optional)

Toppings

  • 1/4 Brown Onion, thinly sliced
  • Fresh Rosemary, to taste

Optional

  • 1 Egg Yolk for egg wash

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Remove the puff pastry sheet from the freezer and let it thaw at room temperature while preparing the other ingredients.
  2. Prepare Pumpkin: Cut the fresh pumpkin into small cubes, leaving the skin on or peeling as preferred. Spread the cubes on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle salt and pepper, and toss to coat evenly.
  3. Roast Pumpkin: Place the pumpkin cubes in the preheated oven and roast for about 15 minutes, or until they are tender and soft. Remove from the oven and set aside to cool slightly.
  4. Make Ricotta Filling: In a small bowl, combine the ricotta cheese with salt, pepper, garlic powder, and cumin powder (if using). Mix well to create a smooth and flavorful filling.
  5. Prepare Onion: Thinly slice the brown onion and set aside.
  6. Assemble Tart Base: Lay the thawed puff pastry sheet onto a baking tray lined with parchment paper. Fold the edges inward by about 1 cm (0.4 inch) to create a raised border. Use a fork to prick the center of the pastry lightly to prevent excessive puffing.
  7. Blind Bake Pastry: Bake the pastry in the preheated oven at 180°C (350°F) for approximately 10 minutes, or until the pastry begins to puff and the center feels dry to the touch. This pre-baking ensures a crisp base.
  8. Add Filling and Toppings: Spread the ricotta mixture evenly over the baked pastry base using the back of a spoon or a small offset spatula. Arrange the roasted pumpkin cubes and sliced onions on top. Sprinkle with fresh rosemary to taste.
  9. Apply Egg Wash (Optional): If desired, whisk the egg yolk and gently brush it over the folded edges of the pastry to enhance color and shine.
  10. Bake Tart: Return the assembled tart to the oven and bake for an additional 15 to 20 minutes at 180°C (350°F), or until the pastry edges are golden brown and fully cooked.

Notes

  • You can peel the pumpkin before roasting if you prefer a softer texture, but leaving the skin on adds extra nutrients and texture.
  • Optional spices like garlic powder and cumin add depth but can be adjusted based on your flavor preference.
  • Allow the tart to cool slightly before slicing to help the filling set and make cutting easier.
  • Using an egg wash on the edges enhances the golden color and adds a glossy finish but can be omitted for a vegan variation.
  • Serve the tart warm or at room temperature as an appetizer, snack, or light lunch with a fresh salad.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Tart
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pumpkin-tart-with-ricotta-onion-and-rosemary-recipe/