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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Ever cooked upside down? This savory upside-down tart is as fun to make as it is to eat! Layers of tender-crisp veggies, smoky bacon, and creamy ricotta bake beneath a flaky Pillsbury™ Pie Crust. Baking it upside down allows the ingredients to caramelize beautifully, creating a golden, glossy top when flipped. Plus, the flavors meld and infuse the crust from the bottom up, ensuring a flavor-packed tart in every bite. Use pre-cooked bacon crumbles to save time—and get ready for the big reveal!
Here’s a look at everything you’ll need to make Upside-Down Bacon and Asparagus Tart.
Refrigerated Pillsbury™ Pie Crust: Our ready-to-use crust takes all the work out of this savory tart. Just soften, unroll, and go!
Onion: We tested this recipe with yellow onion, but red onion would make a fine swap. Just make sure to slice as fine as you can.
Asparagus: Since fresh asparagus is a main ingredient, pick a good quality bunch. Go for thinner stalks for the most tender bite, and look for a snappy, bright green bunch with tight, compact tips.
Bacon: We love pre-cooked, shelf-stable bacon crumbles for convenience. You’ll need 1 1/2 cups. Prefer to make your own ? Start with about 1 lb uncooked bacon and crumble after cooking.
Ricotta: Any ricotta works, but whole milk ricotta adds extra richness.
Other Ingredients You’ll Need: Olive oil, salt, pepper, hot honey.
Here’s a peek at how to make this upside-down tart. Follow the recipe for details.
Remove 1 crust from the refrigerator and let sit at room temperature, according to package directions.
Add the bacon and asparagus to the sheet pan, toss with oil and seasonings, and shape into a circle.
Unroll the pie crust and spread with the ricotta, leaving a bare edge for the crust.
Flip the pie crust over the filling to cover it completely, so the cheese is face down. Bake until cooked through and golden. Cool for 5 minutes.
Invert the tart onto a serving platter or cutting board and remove the sheet pan to reveal the tart.
Here’s how to store and reheat any leftover tart.
Transfer leftovers to an airtight food storage container or resealable food-storage plastic bag. Store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving.
To reheat, transfer tart portions to a baking sheet, and cover loosely with foil. Heat in the oven at 350°F for 10 to 12 minutes, until the tart is heated through (165°F). Remove the foil for the last 5 minutes to re-crisp.
Bring crust to room temperature by removing from outer package and placing on the counter for 15 minutes. Heat oven to 450°F. Coat a baking sheet with nonstick cooking spray.
Add onion, asparagus, and bacon bits to the prepared baking sheet. Drizzle with olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Shape the mixture into an approximately 11-inch circle (a bit smaller than the diameter of the pie crust).
Unroll the dough onto a clean surface, and spread the ricotta over the top of the dough, leaving a 1/2-inch border bare. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over the ricotta.
Using your fingers to hold the pie crust on the bare edge, carefully flip the pie dough over the mixture on the baking sheet, so the ricotta is making contact with the filling. Tuck any stray pieces of filling back under the dough. Gently tuck the edges of the dough around the filling to help the tart keep its shape during baking and inverting.
Bake 12 to 15 minutes, until crust is golden and starting to crisp. Remove tart from the oven and let cool for 5 minutes.
To invert the tart, place a platter or a cutting board over the baked tart, and using protected hands, invert the sheet pan so the tart is now resting right-side up on the platter or cutting board.
Remove the sheet pan to unveil the tart, drizzle with hot honey, and enjoy.
It may seem tricky to flip the pie dough onto the filling, but trust us–you can do this! Try grabbing the dough around the bare edge not covered with ricotta, then gently lifting it over the filling until the ricotta makes contact with the filling.
If you can’t find hot honey or prefer to make your own, here’s how! Just add 1/2 cup honey and 1 tablespoon hot sauce to a small saucepan. Heat gently over low heat for a few minutes to infuse the spice. Cool the honey and use right away, or store in a clean, sealed glass jar at room temperature.
