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This easy tomato breakfast tart with basil and two cheeses has sliced tomatoes on top for a unique and beautiful brunch presentation – a great recipe for company!
I hope the week has been treating you well! We’re a bit all over the place, but that’s kinda the norm.
I’m also a bit all over the place with my posts, straddling both Cinco de Mayo (one last post coming to you on Friday) and Mother’s Day, which is fast approaching so I hope you have your cards and presents picked out! 💗
This tomato breakfast tart is another brunch favorite from my mom, like my vegetable frittata. This one is just as easy and looks so very pretty!
You’ve got red peppers and red onion running throughout the tart and the gorgeous tomatoes baked right on top. I really love the way those look!
I like to pair this with my super simple spinach salad and some turkey breakfast sausages or bacon for a complete brunch.
And mimosas.🥂🥂 Duh. 😉
Notes on tomato breakfast tart:
- I use a store-bought pie crust for this that doesn’t require pre-baking. You can substitute homemade or a different kind, but be sure to follow the directions on yours to adapt to this recipe.
- Don’t worry if your egg mixture spills over top of the pie crust and seeps underneath it. That happens to me sometimes and it still bakes up and slices just fine.
- Because it’s so full, I do put a baking sheet underneath the pie pan while it’s in the oven to catch any possible spills.
- If your tart is browning around the edges too quickly, you can fold some aluminum foil over the edges to shield them.
I’ve prepped this in advance before, too. Here’s how to do it.
Make ahead notes for breakfast tart:
– Bake it for 30 minutes, then cool and refrigerate the tomato tart overnight.
– In the morning, take it out of the refrigerator while the oven is warming up.
– Then bake it for another 20-25 minutes, until set.
Whether for Mother’s Day, brunch or just a breakfast-for-dinner night, I hope you give this lovely tomato breakfast tart a try!
- 1 refrigerated pie crust
- 1 teaspoon olive oil
- 1 small red bell pepper, chopped
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup half-and-half (non-fat is OK)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese
- 1/3 cup shredded Parmesan cheese
- 1/4 cup chopped fresh basil, plus extra for serving
- 2-3 large Roma tomatoes, cut into 1/4-inch round slices
- Preheat oven to 375.
- Place your pie crust in a 9-inch pie pan to fit. Fold and crimp edges at top. Set aside.
- Heat a small pan over medium heat and add oil.
- Add pepper and onion and sauté 5 minutes, until tender. Add garlic and sauté another 30 seconds.
- Meanwhile, beat together the eggs, half and half, and salt and pepper in a large bowl.
- Once veggies are cooked, add to the bowl with the eggs, along with the cheeses and fresh basil.
- Pour the mixture into your pie pan. Arrange the slices of tomato on top.
- Bake at 375 for 45-50 minutes, or until set.
- Let rest 5-10 minutes before slicing and serving.
I use a store-bought pie crust for this that doesn’t require pre-baking. You can substitute homemade or a different kind, but be sure to follow the directions to adapt to this recipe.
Don’t worry if your egg mixture spills over top of the pie crust and seeps underneath it. That happens to me sometimes and it still bakes up and slices just fine.
Because it’s so full, I do put a baking sheet underneath the pie pan while it’s in the oven to catch any possible spills.
I’ve prepped this in advance before. I baked it for 30 minutes then cooled and refrigerated the tomato tart. In the morning, I took it out of the refrigerator while the oven was warming up. Then I baked it for another 20-25 minutes, until set.
If your tart is browning around the edges too quickly, you can fold some aluminum foil over the edges to shield them.
Amount Per Serving: Calories: 316 Total Fat: 22g Saturated Fat: 12g Cholesterol: 138mg Sodium: 414mg Fiber: 1g Sugar: 3g Protein: 13g