Upside-Down Tomato and Ricotta Tarts

Name: Upside-Down Tomato and Ricotta Tarts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 4 cherry tomatoes, halved; 1/2 tsp honey; 1/2 tsp balsamic vinegar; freshly cracked black pepper, to taste; salt, to taste; 1/4 tsp dried oregano; 1 portion of pizza dough, cut into a 4-inch circle; 1 egg, beaten for egg wash; 1 tbsp ricotta cheese; 2-3 fresh basil leaves, for garnish

These upside-down tarts invert the traditional tart order by baking sweet roasted cherry tomatoes and balsamic vinegar under pizza dough, then flipping to top with creamy ricotta and fresh basil. The contrast between caramelized tomatoes and cool ricotta makes this an elegant yet simple Italian dish.

🌍Italian 🏷️Tomato tart 🏷️Upside-down tart 🏷️Appetizer 🏷️Ricotta Balsamic

🏷️

🏷️Pizza dough

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TikTok

Total

25 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 cherry tomatoes, halved
1/2 tsp honey
1/2 tsp balsamic vinegar
freshly cracked black pepper, to taste
salt, to taste
1/4 tsp dried oregano
1 portion of pizza dough, cut into a 4-inch circle
1 egg, beaten for egg wash
1 tbsp ricotta cheese
2-3 fresh basil leaves, for garnishoptional

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Instructions

1
On a parchment-lined baking sheet, arrange halved cherry tomatoes cut-side up. Drizzle with honey and balsamic vinegar.
2
Season the tomatoes with freshly cracked black pepper, salt, and dried oregano.
3
Place a circle of pizza dough over the seasoned tomatoes, tucking the edges around them.
4
Poke a few holes in the top of the dough with a fork to allow steam to escape.
5
Brush the dough with egg wash.
6
Bake at 200°C (400°F) for 20 minutes until golden brown.
7
Remove from the oven, let cool for a minute, then carefully flip the tart over using a spatula.
8
Top the warm tart with a dollop of ricotta cheese and garnish with fresh basil leaves before serving.

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Tips & Notes

Pro tips

Halve cherry tomatoes and place cut-side down on the tart base so the flat surface caramelizes and releases natural juices into the balsamic-honey glaze.
Apply egg wash evenly before baking to achieve a golden, crispy crust; avoid pooling egg wash near the tomatoes.
Cool the tarts for 2–3 minutes after baking before flipping to allow the caramelized tomatoes to set and hold together.
Add ricotta and fresh basil only after the tart has cooled slightly to prevent the ricotta from melting into the warm crust.

Substitutions

Cherry tomatoes → grape tomatoes (smaller; reduce quantity slightly)
Balsamic vinegar → aged sherry vinegar or red wine vinegar (use same amount; flavor will be less sweet)
Pizza dough → puff pastry (bakes faster; reduce time by 3–5 minutes)

Storage & make-ahead

Store cooled tarts in an airtight container in the refrigerator up to 2 days. Reheat gently in a 300°F oven for 5 minutes, then top with fresh ricotta and basil before serving.

Equipment

tart pan or muffin tin (for individual tarts) · pastry cutter or knife (for cutting pizza dough circles)

Common Questions

Can I make these tarts ahead of time?

Yes. Assemble the tarts up to the egg wash stage, cover, and refrigerate up to 4 hours before baking. Add ricotta and basil only after baking and cooling slightly.

What type of pizza dough works best?

Fresh, room-temperature pizza dough works best and bakes evenly. Store-bought or homemade dough both work; avoid over-proofed dough as it may puff too much.