Step-by-Step Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a skillet, heat olive oil and butter over medium heat, add the sliced onion, and cook until caramelized for about 15-20 minutes.
• In another skillet, cook the chopped bacon until crispy, around 5-7 minutes, then set aside.
• Roll out the thawed puff pastry on a floured surface until it fits the prepared baking sheet, then transfer it onto the sheet.
• Mix the pumpkin puree and ricotta cheese in a bowl, season with salt and pepper, then spread over the puff pastry.
• Top the pumpkin and ricotta mixture with caramelized onions and crispy bacon evenly.
• Brush the sage leaves with melted butter and arrange them atop the tart filling.
• Fold the puff pastry edges inward to create a rustic border, then brush edges with beaten egg for shine.
• Bake the tart for 20-25 minutes until the pastry is golden brown.
• Let the tart cool for about 10 minutes before slicing and serving warm.