Tarte ricotta-pumpkin

• Bacon: 6 slices, chopped
• Sweet onions: 4, thinly sliced
• Kosher salt & black pepper: to taste
• Optional: Apple cider: ½ cup
• Pie dough: 1
• Ricotta cheese: 1½ cups (300g)
• Pumpkin purée: 1⅓ cups
• Mozzarella/comté cheese (freshly grated): 1 cup
• Fresh sage leaves: 2 handfuls
• Eggs: 2 large

1. Cook bacon until crisp. Set aside.
2. In bacon fat, cook onions with salt and pepper over medium-low for 25-30 min. Optionally, add apple cider, cook 5 min more.
3. Preheat oven to 200°C. Pre-bake the pie crust for 10 minutes.
4. Mix ricotta and pumpkin with salt and pepper. Spread inside border. Top with onions, mozzarella, bacon.
5. Add sage.
6. Bake 25-30 min until golden.