Summer Vegetable & Egg Tart

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Summer Vegetable & Egg Tart
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Summer Vegetable & Egg Tart


This Summer Vegetable & Egg Tart looks like summer – bright and full of colour.



  • 7 eggs
  • 8 cherry tomatoes
  • 150 grams grated cheese
  • 150 mL cream
  • chopped parsley
  • 1 red capsicum
  • Shortcrust pastry
  • 1 red onion
  • 2 courgettes


  1. Heat your oven to 180ºC.
  2. Line a tart tin or shallow pie dish with short crust pastry.
  3. Line the pastry with baking paper and dry rice or beans to blind bake
  4. Bake for 15mins.
  5. Meanwhile slice courgettes, capsicum and red onion and grill or dry fry until they get some colour but are still firm.
  6. Whisk together 3 of the eggs with 150mls of cream.
  7. Once you have baked the tart base for 15mins remove from the oven and line the pastry with 2/3 of the grilled vegetables.
  8. Pour over the egg and cream mixture and scatter 1/2 the cheese on top.
  9. Crack 4 eggs on to the tart mixture.
  10. Top with the remaining cheese and cherry tomatoes and parsley.
  11. Bake for about 25mins until the egg and cream mixture is set.
  12. Serve with a salad and chutney



  • You may have to vary the quantities to suit the size of your tart pan


  • Serving Size: 4

Posted on

June 4, 2014