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A pie server lifting a slice of a breakfast tart topped with slices of tomato from a glass pie plate.
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Tomato breakfast tart

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield: 8 servings

Ingredients

  • 1 refrigerated pie crust
  • 1 teaspoon olive oil
  • 1 small red bell pepper, chopped
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup half-and-half (non-fat is OK)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese
  • ⅓ cup shredded Parmesan cheese
  • ¼ cup chopped fresh basil, plus extra for serving
  • 2-3 large Roma tomatoes, cut into ¼-inch round slices

Instructions

  • 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.

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Notes

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.

Nutrition

Calories: 316kcal | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 414mg | Fiber: 1g | Sugar: 3g
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