Savory Egg & Tomato Tart
This tart will be a celebration at any gathering! As we come together to celebrate the 4th of July, serve up a tart with style and nutrition. Full of protein, vitamins, and flavors, this tart is the perfect way to use our favorite EB eggs.
Make This Recipe
Ingredients
1/2 package puff pastry, thawed (1 sheet)
5-6 Eggland’s Best eggs, large
1/2 cup cherry tomatoes, sliced
2 oz feta cheese
salt and pepper to taste
2-3 sprigs of fresh oregano
Preparation
- Preheat oven to 400° F and line baking tray with parchment paper.
- Roll out puff pastry and place on a baking tray. Pinch or fold edges to form a crust.
- Bake for 6-7 min.
- While still warm, flatten the inside of the rectangle with a spoon.
- Gently crack eggs in the flattened area, taking care not to let them spill over the crust.
- Add sliced tomatoes and feta. Salt and pepper to taste.
- Return to oven and bake for an additional 12-15 min until eggs are set and pastry is golden.
- Garnish with fresh oregano. Enjoy!
Recipe Notes: If you don’t have puff pastry, you can use any dough as a base
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 450 |
| Fat | 31g |
| Saturated Fat | 9g |
| Cholesterol | 231mg |
| Sodium | 385mg |
| Carbohydrates | 28.6g |
| Dietary Fiber | 1.1g |
| Protein | 14.1g |