tomato & white cheddar crustless tart
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
A healthier tomato tart made in a pyrex or skillet and baked in the oven until golden and crispy on top. This is the answer to all your brunch or light lunch cravings!
Course:
Main Dish
Cuisine:
Mediterranean
Servings: 4
Calories: 313 kcal
Ingredients
- 400 g mini plum tomatoes or 3 large tomatoes
- 1/2 a medium red pepper
- 8 large eggs
- 80 ml coconut milk
- small handful of fresh parsley
- 60 g white cheddar
- 60 g feta
- salt and black pepper
Instructions
-
Preheat oven to 160°C and brush your ovenproof dish with a little olive oil. (I used a pyrex frying pan).
-
In a bowl, beat the eggs then add the coconut milk and and beat in.
-
Finely chop the parsley and add to the egg mixture. Season with salt and pepper.
-
Thinly slice the feta and place it evenly over the bottom of your ovenproof dish.
-
Slice the plum tomatoes in half and finely dice the red pepper.
-
Sprinkle the red pepper over the cheese then pour the egg mixture in slowly.
-
Grate the white cheddar and sprinkle over the egg. Then top with the tomatoes.
-
Bake for about 50 minutes until the egg is cooked through and the cheese is golden.
-
Garnish with a little bit of fresh parsley and serve warm.
