Brunch Egg and Tomato Tart
ContinentalBrunchDesi eggsMedium
A golden pastry tart layered with tomatoes, cheese and eggs — a simple baked brunch for the weekend table.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs
- 1 sheet shortcrust pastry
- 3 tomatoes, sliced
- 1/2 cup cheese, grated
- 1 tbsp oil
- Fresh coriander or basil for garnish
- Salt and black pepper to taste
Method
- Preheat the oven to 180°C and line a tart tin with the pastry. Prick the base with a fork.
- Layer the tomato slices over the pastry and sprinkle with half the cheese.
- Crack the eggs on top and sprinkle with the remaining cheese, salt and pepper.
- Bake for 20–25 minutes until the pastry is golden and the eggs are set.
- Cool for 5 minutes, garnish and slice to serve.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)12 g
Fat (estimate)20 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Pricking the pastry base stops it puffing up under the filling. Food safety: bake until the egg whites are fully set. Allergens: contains egg, milk (cheese) and wheat (pastry). Substitute: use puff pastry instead of shortcrust, or add spinach leaves under the tomatoes. Nutrition figures are estimates only.