Tomato & Egg Tart

Tomato & Egg Tart

  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: Serves 4-6 people

A great summertime meal, Tomato & Egg Tart can be made with tomatoes from your garden. Perfect for lunch or dinner served with a green salad.


  • 1, 9-inch unbaked pie shell
  • 3 tablespoons Dijon mustard
  • 1 pound fresh, ripe tomatoes, sliced
  • 2 eggs
  • 1/2 cup heavy cream
  • Salt & pepper to taste
  • 1/2 cup grated Swiss cheese


  1. Preheat your oven to 350 degrees F. Brush bottom of the pie shell with the Dijon mustard. Place the tomatoes in the shell, overlapping.
  2. In a small bowl, mix together the eggs, cream, and salt and pepper and blend thoroughly.
  3. Pour the egg mixture over the tomatoes. Sprinkle with the Swiss cheese and bake for about 30-40 minutes, or until set.


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