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Savoury Egg Tarts with Tomato

Savoury Egg Tarts with Tomato
© Constantin Fischer
Home Food & Drinks Recipes Cooking Savoury Egg Tarts with Tomato

Savoury Egg Tarts with Tomato

Snack
Breakfast

These savoury egg tarts are prepared in no time at all – ideal for breakfast, brunch or a quick lunch.

Constantin Fischer

For the egg tarts:

Ingredients (4 servings)
1 package fresh, ready rolled pizza dough (approx. 400g)
200 g streaky bacon
125 g feta cheese
8 large eggs
150 ml whole milk
1 twigs rosemary
3 stalk(s) parsley
2 strip(s) lemon peel
pinch(es) salt
some freshly ground black pepper
some coconut oil

For the tomatoes:

Ingredients (4 servings)
500 g mixed tomatoes
2 tart apples
1 tablespoon(s) small capers
1 tablespoon(s) spruce tip honey, or runny honey
1 tablespoon(s) balsamic vinegar, light
1 tablespoon(s) mango vinegar, or apple cider vinegar
2 tablespoon(s) olive oil
1 teaspoon(s) linseed oil
2 large mint leaves
2 twigs lovage
pinch(es) salt
some freshly ground black pepper
  • Put the eggs and milk in a bowl with a little salt and pepper and stir until fluffy. Cut the feta into small cubes, strip the rosemary needles from the stalk and finely chop with the parsley and lemon zest, then stir into the egg mixture.
  • Grease a muffin tin well with coconut oil. Cut the pizza dough into 12 x 4 cm pieces. Place a piece of dough with a sheet of bacon in each bowl of the muffin tin. Then fill with the egg and cheese mixture. Bake in the oven at 220°C for approx. 25 minutes.
  • Wash and dry the tomatoes, then cut into pieces of different sizes. Remove the core from the apple and cut the flesh into cubes. Place in a bowl with the tomatoes. Add honey, both vinegars, capers, olive oil, linseed oil, salt and pepper. Finely chop the mint and lovage and add to the bowl. Mix everything well and leave to soak.
  • Serve the salad and egg muffins together, the rest of the bacon is used to decorate the dish.

Photo gallery of the preparation:

Constantin Fischer
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