Step-by-Step Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a skillet over medium heat, add olive oil and butter. Once melted, add the sliced onion and caramelize for 15-20 minutes.
• In a separate skillet, cook the chopped bacon until crispy, about 5-7 minutes. Drain on paper towels.
• Roll out the puff pastry on a floured surface to fit the baking sheet. Transfer to the prepared baking sheet.
• In a bowl, mix the pumpkin puree and ricotta cheese. Season with salt and pepper.
• Spread the pumpkin and ricotta mixture evenly over the puff pastry, leaving a small margin around the edges.
• Distribute the caramelized onions and crispy bacon over the filling.
• Melt the remaining butter and brush it over the fresh sage leaves. Arrange on top of the tart.
• Fold the edges of the pastry inward to create a rustic border. Brush the edges with the beaten egg.
• Bake the tart for 20-25 minutes until the pastry is golden brown.
• Allow to cool for a few minutes before slicing and serving.