Red Alert
Rustic Breakfast Tart with Tomatoes, Herbs, and Creamy Custard
55 minutes
Serves 4
BreakfastAmerican
Herb's take
Channeling the spirit of a summer farmstand, this breakfast tart proves tomatoes are far more than a salad sidekick. Prepare to master the art of a flaky crust and discover why custard is the unsung hero of savory mornings.
Equipment needed
- 9-inch tart pan
- pie weights or dried beans
- parchment paper
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Place the pie crust in a 9-inch tart pan and gently press it into the edges. Trim excess dough and prick the bottom a few times with a fork.
- 02Line the crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. Bake 5 minutes more, until lightly golden. Cool slightly.
- 03Brush the warm crust with Dijon mustard. Set aside.
- 04Arrange tomato slices on a paper towel, sprinkle with a pinch of kosher salt, and let them drain for 10 minutes. Pat dry.
- 05In a medium bowl, whisk together eggs, milk, cream, melted butter, black pepper, and remaining salt until smooth.
- 06Scatter cheddar and Parmesan evenly over the crust. Top with tomatoes, slightly overlapping in concentric circles.
- 07Pour the custard mixture gently over the tomatoes, letting it fill the gaps but not overflow.
- 08Sprinkle with basil, chives, and parsley. Drizzle olive oil over the top.
- 09Bake at 400°F for 28 to 32 minutes, or until the custard is puffed and the center is just set.
- 10Cool the tart for 10 minutes before slicing.
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