This Garden Fresh Brunch Tart is one of those easy recipes that always turns out beautifully—and tastes just as good as it looks.

I love making tarts, quiche, and frittatas because they are so versatile and convenient. You can prepare them ahead of time, then simply warm them up when you’re ready to serve. This particular tart has become a favorite in our home, and my husband always gives it a big thumbs up.

Years ago, when my husband was involved in drag racing, I would send along meals that could easily be reheated in the RV at the track. This brunch tart was one of the recipes the guys always enjoyed—it travels well, reheats beautifully, and is filling without being too heavy.

Made with fresh vegetables, eggs, and cheese in a flaky crust, this tart is perfect for a weekend brunch, a light lunch, or even cut into smaller pieces and served as an appetizer.

How To Make This Garden Fresh Brunch Tart

INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)

• Refrigerated 9-inch pie crust (such as Pillsbury)
• Potato, thinly sliced or diced
• Asparagus spears (reserve tips for the top)
• Shredded cheddar cheese
• Red onion
• Green bell pepper
• Red bell pepper
• Eggs
• Half & half
• Salt & pepper
• Fresh tomato (for topping after baking)

INSTRUCTIONS:

• Prepare the crust
  Remove the pie crust from the refrigerator and let it sit for about 15-20 minutes.
  Press it into the bottom and up the sides of an ungreased  tart pan with a removable bottom. Prick the bottom of crust with a fork in 5 places. Place pan on a foil lined baking sheet.
• Add the vegetables and cheese
  Layer the potatoes, chopped asparagus (reserving the tips), shredded cheese, onion, and bell peppers into the crust.
• Mix the egg filling
  Whisk together the eggs, half & half, salt, and pepper.
• Assemble the tart
  Pour the egg mixture evenly over the vegetables.
  Arrange the reserved asparagus tips on top for a pretty finish.
• Bake
  Bake until the center is set and the crust is golden.
• Cool and finish
  Let the tart cool for about 20 minutes.
  Remove from the tart pan and top with fresh tomatoes before serving.

Step by Step Photos
Here are the ingredients to make this tart, very simple.

Press refrigerated pie crust into tart pan with removable bottom.

Add potatoes, asparagus, (save tips for top) cheese, onions, and both kinds of peppers.

Whisk together the eggs, salt & pepper, half-and-half, pour over the veggies. Arrange asparagus tips.

Bake

Cool and remove from tart pan.  Top with tomatoes.

Sharing these recipes for other tarts.
GARDEN FRESH TOMATO BACON TART
BERRY LEMON MASCARPONE COOKIE TART
PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART

Why You Will Love This Garden Fresh Brunch Tart

• This is easy to make with ingredients we usually have on hand.
• It is great served right from the oven, later at room temperature, or warmed up the next day.
• Feel free to use any variety of veggies that your family would enjoy. Any fresh ones from the garden are delicious.
• Makes a perfect brunch, lunch or light dinner.

Helpful Tips for Making This Garden Fresh Brunch Tart

• Let the pie crust sit at room temperature before using—it will be much easier to work with
• Cut vegetables into small, even pieces for the best texture
• If your vegetables have a lot of moisture, pat them dry before adding
• Customize with your favorite vegetables or add cooked ham for extra protein

Frequently Asked Questions

How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack.  Place your hand under the removable bottom and push up carefully to remove it.

What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.

This recipe was shared on Weekend Potluck @ Sweet Little Bluebird

This Garden Fresh Brunch Tart is a simple, dependable recipe that you can make again and again using whatever vegetables you have on hand.

Whether you’re serving family at home or sharing with guests, it’s a dish that always feels a little special—without a lot of extra work.

Print Pin

GARDEN FRESH BRUNCH TART

A refrigerated pie crust filled with eggs, fresh veggies, and cheese. Baked and served warm.

Course Breakfast/Brunch

Cuisine American

Keyword Brunch Tart, Garden Fresh Brunch Tart

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 400kcal

Author pamelashank2015

Ingredients

• 1 9" Refrigerated Pie Crust (Pillsbury)
• 1 Medium Potato peeled; cut into 1/2" cubes
• 6 small Fresh Asparagus Spears cut in 1" pieces (may use ½ cup broccoli instead)
• 1 cup Shredded Cheddar Cheese
• 2 Tbsp Red Onion diced
• 2 Tbsp Green Bell Pepper diced
• 2 Tbsp Red Bell Pepper diced
• 6 Large Eggs Eggland's Best
• 1/3 cup Half & Half Land O' Lakes
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1 Large Tomato diced

Instructions

• Preheat oven to 350 degrees F.
• Place potatoes in a small pan, cover with water and boil until tender. Drain water.
• Remove pie crust from refrigerator to come to room temperature.
• Unroll pie crust and place in an ungreased 9-inch tart pan with removable bottom. Press crust firmly against the sides and bottom of the pan. Prick bottom crust with fork.
• Arrange the potatoes over bottom of crust. Top evenly with asparagus (broccoli),cheese, onions, and peppers. Save the asparagus tips for top of tart.
• In a large mixing bowl, whisk together the eggs, half and half, salt and pepper. Pour evenly over the other ingredients.
• Bake until eggs are set and crust is light golden brown, about 25-30 minutes. Remove tart from the oven and let stand 5-10 minutes; remove sides from pan.
• Garnish with tomatoes. Cut into wedges and serve warm

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

• Feel free to use any variety of veggies that your family would enjoy. Any fresh ones from the garden are delicious.
• Makes a perfect brunch, lunch or light dinner.

Take the the pie crust out of the refrigerator before using. This will make it easier to press in the pan. Usually about 20 minutes is good.

How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack.  Place your hand under the removable bottom and push up carefully to remove it.

What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works.
If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.