Upside-Down Tomato Tart with Piment and Lemon Ricotta

These little upside-down tarts are as stunning as they are easy to make. Once flipped, the golden pastry reveals a layer of caramelized tomatoes, melting into creamy lemon ricotta. A simple yet refined dish that’s perfect for anything from tapas to summer dinners.

With its mild heat and fruity aroma, Piment d'Espelette adds a refined touch to both sweet and savory dishes. In this recipe, the spice blends with the sweetness of roasted tomatoes and balsamic glaze, creating a burst of flavor that brings out the best of summer's simple ingredients.

300 g cherry tomatoes (mixed colors)
2 tbsp balsamic glaze
2 tbsp olive oil
1 tsp Piment d'Espelette
Salt to taste
1 sheet puff pastry
150 g ricotta
1 organic lemon (zest and a little juice)
Fresh basil for garnish

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Drizzle small circles of olive oil and balsamic glaze onto the paper, enough to make 6-8 mini tarts. Sprinkle each circle with Piment d'Espelette and a pinch of salt.

Arrange cherry tomatoes closely together on top of each circle to form the tart base.

Cut the puff pastry into 6-8 circles, slightly larger than the tomato clusters. Place the pastry circles on top of the tomatoes, tucking the edges down gently. Prick the pastry with a fork.

Bake for 20-25 minutes until the pastry is golden and crisp.

Meanwhile, mix ricotta with lemon zest, lemon juice, and a pinch of salt.

Let the tarts cool for a few minutes, then carefully flip them onto a serving plate, revealing the glossy tomato topping.

Serve with a dollop of lemon ricotta, a drizzle of olive oil, and fresh basil leaves.

Enjoy!