Breakfast

Tomato Jalapeño Tart

Breakfast idea with a kick! This Tomato Jalapeño Tart is creamy, crispy, velvety, and tangy and the same time. It will move all your taste buds!

You can add as little or as many veggies as you want. If you have some leftover veggies in your fridge that need to be used, chop them and add to the tart. It’s an excellent dish for a fridge clean out!

The number of servings will vary on the size of the pan you will use. Mine are relatively small, that’s why I divided the recipe into two pans. You might need to adjust the baking time, do a toothpick test. If it comes out clean, your tart is ready; if not, add a few more minutes and check again.

It is not a quick recipe; that’s why it might not work as a weekday breakfast, but it will make a perfect brunch option. And who doesn’t like to brunch on the weekend?

LOOKING FOR MORE BAKED BREAKFAST IDEAS? CHECK OUT THESE RECIPES!

Chocolate Chip Whole Wheat Banana Bread
Sea Salt & Peach Crisp
Artichoke – Bacon Egg Casserole
Samoa Baked Oatmeal

Tomato Jalapeño Tart

Yields10 Servings
Prep Time5 minsCook Time1 hr 30 minsTotal Time1 hr 35 mins

 1 ½ cups whole wheat flour
 2 tomatoes
 6 eggs
 1 cup shredded cheese
 1 jalapeño
 ½ cup almond milk
 ½ onion
 ½ cup cornmeal
 2 tsp baking powder
 2 ½ tbsp softened butter
 1 cup plain yougurt

1

Preheat oven to 400F.

2

In a large bowl or stand mixer combine flour, cornmeal, and baking powder. Add butter and yogurt. Beat until mixed. Press the dough into the bottom and up the sides of a tart pan.

3

Bake the crust for 20-25 minutes. Let it cool on a wire rack for about 30 minutes.

4

Mix the almond milk, eggs, cheese, and spices (black pepper, salt). Spread evenly on a crust. Slice the tomatoes and jalapeno. Arrange on the top of the filling.

5

Bake the tart until the filling is set, 20-25 minutes. Let it cool on a wire rack for 10 minutes. Cut into wedges.

Nutrition Facts

Servings 10


Amount Per Serving
Calories 218
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 5.2g26%
Cholesterol 132.1mg45%
Sodium 131.3mg6%
Total Carbohydrate 20.9g7%
Dietary Fiber 3.1g13%
Sugars 1.8g
Protein 12.2g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ½ cups whole wheat flour
 2 tomatoes
 6 eggs
 1 cup shredded cheese
 1 jalapeño
 ½ cup almond milk
 ½ onion
 ½ cup cornmeal
 2 tsp baking powder
 2 ½ tbsp softened butter
 1 cup plain yougurt

Directions

1

Preheat oven to 400F.

2

In a large bowl or stand mixer combine flour, cornmeal, and baking powder. Add butter and yogurt. Beat until mixed. Press the dough into the bottom and up the sides of a tart pan.

3

Bake the crust for 20-25 minutes. Let it cool on a wire rack for about 30 minutes.

4

Mix the almond milk, eggs, cheese, and spices (black pepper, salt). Spread evenly on a crust. Slice the tomatoes and jalapeno. Arrange on the top of the filling.

5

Bake the tart until the filling is set, 20-25 minutes. Let it cool on a wire rack for 10 minutes. Cut into wedges.

Tomato Jalapeño Tart

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