Tomato Egg Tarts

Serves: 4

This would make a lovely breakfast or brunch dish and can be made quite quickly if the pastry is already in the tart dishes, ready to bake. Or make ahead, store in the fridge and re-heat in the oven when ready to eat.

Category: Main meals & Salads


For the Pastry

225 Grams gluten free plain flour
1 tsp xanthan gum
Pinch of salt
120 Grams butter/butter substitute), cold and cut into cubes
1 egg, beaten


300 ml milk/cream/dairy free milk
3 eggs
4 tbsp grated cheese
9 to 10 baby plum tomatoes, chopped
1 bunch of spring onions, finely chopped
1 tsp oregano
1/2 tsp salt

Tomato Egg Tarts Directions

Place the flour, salt and gum in a bowl for the pastry and mix well. Add the butter cubes and rub into the flour with your fingertips. When the mix resembles breadcrumbs, add the beaten egg and enough cold water to form a dough. Place in the fridge for 1-2 hours to rest.

Pre-heat the oven to 180°C/Gas Mark 4 and grease 4 little tart cases.

When ready to cook, roll out the pastry and line the tart cases. Bake blind for 15 minutes.

Beat the eggs with the milk/cream, salt and oregano.

Scatter the onions, cheese and tomatoes between the pastry cases and pour over the egg mix.

Place in the oven and bake for 25-30 minutes, until golden and the egg mix is set.

Serve with fresh tomatoes and onion.

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