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A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.
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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
Cook Time 30 minutes
Total Time 55 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.