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Breakfast Tomato Tarts

A perfectly sweet, acidic, fresh, and roasted tart that is wonderful for breakfast, brunch, lunch or dinner!
Prep Time30 mins
Cook Time25 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: Breakfast Tomato Tart
Servings: 4 people

Ingredients

For the crust

  • 1 3/4 cups all purpose flour
  • 1/2 cup cold salted butter cut into small cubes
  • 1 tsp sugar
  • 1 tbs dried basil
  • 3 tbs parmesan cheese
  • 1 egg yolk
  • 3 tbs warm water

For the tomatoes and topping

  • 5 medium ripe tomatoes sliced
  • 1 small bunch fresh basil chopped
  • 6 cloves garlic minced
  • 2 tsp kosher salt
  • 2 tsp black pepper freshly ground
  • 2 tsp crushed red pepper
  • 1 tbs balsamic vinegar
  • 5 oz gruyere or parmesan, or swiss, or goat cheese.
  • 2 cups baby arugula or any other lettuce, torn to size
  • 3 tbs lemon juice *I like this acidic, adjust to your taste
  • 2 tbs extra virgin olive oil
  • 1 pinch kosher salt
  • 4 eggs

Instructions

  • For the crust, mix together the flour, sugar, dried herbs, and cheese (if desired).
    Add in the cold butter, and with your fingers work it until the butter is incorporated and the size of small peas.
    Mix together the yolk and warm water, and stream it into the flour mixture. You will need to knead this for a while until it holds together.
    The mixture will seem dry at first, but believe me, it will come together. Pat this into a flat circle, wrap in plastic wrap, and chill for a moment.
  • Preheat your oven to 375 degrees.
  • Place the sliced tomatoes, minced garlic, basil, crushed red pepper, salt, pepper, and balsamic together.
  • On a lightly floured work surface, roll out your savory dough. You can turn this into 1 tart and make a rectangle that is roughly 1/2 inch thick, or do what I did and cut out 5 inch rounds.
    Place this onto a baking sheet lined with either a silpat or parchment paper. Prick the center with a fork, and bake for 8-10 minutes.
  • Pull the crust from the oven, let cool for a moment, and place your cheese of choice all along the bottom.
    Overlap the tomatoes onto the crust, leaving a small border.
  • Bake again for another 15 minutes, or until the crust is nicely browned and the tomatoes have gotten soft and concentrated.
  • Once the tarts are cooling, whisk together the oil, lemon juice, and salt. Lightly dress the arugula (or your lettuce you have on hand).
  • Top the tart with the salad, and finish with a fried egg. Optional: loads of black pepper!

Notes

This recipe can be adapted in so many ways.
Not a fan of these dried herbs? Try rosemary.
No cheese? Swap in avocado on top of the tomato when it's out of the oven.
Like a little bite? Add some thinly sliced raw red onion, or hot sauce!
Want a more hearty meal? Top with prosciutto, bacon, turkey, seitan, or warm lentils. Make it your own!