Hiya friends! 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 might also want to check out my veggie lovers quiche.) 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 maybe some banana blueberry muffins or whole wheat cinnamon sugar baked donuts for a sweet bite before or after the meal!) 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! Enjoy! XO, Kathryn
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.
