Egg and Roasted Vegetable Breakfast Tart

Imperial May 14, 2026May 14, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes

Quick Ingredients

1 sheet frozen puff pastry, about 8.5 ounces, thawed but cold
1 tablespoon all-purpose flour, for rolling
1 medium red bell pepper, diced
1 small zucchini, quartered lengthwise and sliced
1/2 medium red onion, thinly sliced
1 tablespoon olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper, plus more to taste
5 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon Dijon mustard
3/4 cup shredded Gruyere or sharp cheddar cheese
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley or basil

Do This

1. Heat oven to 425°F and place a rack in the center; line a baking sheet with parchment paper.
2. Toss bell pepper, zucchini, and onion with olive oil, 1/2 teaspoon salt, oregano, paprika, and pepper; roast for 18 to 20 minutes.
3. Roll puff pastry into an 11-inch square or round, press into a 9-inch deep tart pan, dock with a fork, chill 10 minutes, then blind bake at 425°F for 15 minutes with weights and 5 minutes without.
4. Whisk eggs, milk, cream, Dijon, remaining 1/4 teaspoon salt, and a pinch of pepper.
5. Reduce oven to 375°F. Add roasted vegetables and cheeses to the warm crust, then pour in the egg mixture.
6. Bake 28 to 32 minutes, until puffed at the edges and just set in the center.
7. Cool for 10 minutes, sprinkle with herbs, then slice into 8 neat wedges.

Why You’ll Love This Recipe

Brunch-worthy but easy: Store-bought puff pastry gives you a flaky, golden crust without making dough from scratch.
Colorful and fresh: Roasted peppers, zucchini, and onions add sweet, savory flavor and make every slice look beautiful.
Slices neatly: A balanced egg-and-cheese filling sets cleanly, so it is perfect for serving on a brunch buffet.
Flexible and make-ahead friendly: Roast the vegetables ahead, bake the tart in the morning, and serve warm or at room temperature.

Grocery List

Produce: 1 medium red bell pepper, 1 small zucchini, 1/2 medium red onion, fresh parsley or basil
Dairy: 5 large eggs, whole milk, heavy cream, Gruyere or sharp cheddar cheese, feta cheese
Pantry: Frozen puff pastry, all-purpose flour, olive oil, kosher salt, black pepper, dried oregano, smoked paprika, Dijon mustard

Full Ingredients

For the Tart Crust

1 sheet frozen puff pastry, about 8.5 ounces, thawed in the refrigerator until pliable but still cold
1 tablespoon all-purpose flour, for lightly dusting the work surface

For the Roasted Vegetables

1 medium red bell pepper, about 5 ounces, seeded and diced into 1/2-inch pieces
1 small zucchini, about 6 ounces, quartered lengthwise and sliced into 1/4-inch pieces
1/2 medium red onion, about 4 ounces, thinly sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper

For the Egg and Cheese Filling

5 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3/4 cup shredded Gruyere or sharp cheddar cheese, about 3 ounces
1/4 cup crumbled feta cheese, about 1 ounce
2 tablespoons chopped fresh parsley or basil, for finishing

Egg and Roasted Vegetable Breakfast Tart – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Heat the oven to 425°F with one rack in the center position. Line a rimmed baking sheet with parchment paper for the vegetables. Have ready a 9-inch tart pan with a removable bottom, at least 1 1/4 inches deep. If you do not have a tart pan, a 9-inch deep-dish pie plate also works, though the slices will look a bit more rustic.

Step 2: Roast the vegetables until lightly caramelized

Place the diced red bell pepper, sliced zucchini, and sliced red onion on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Toss well and spread the vegetables into a single layer.

Roast at 425°F for 18 to 20 minutes, stirring once halfway through, until the zucchini is tender, the onion edges are lightly browned, and the pepper looks glossy and softened. Remove from the oven and let the vegetables cool for at least 5 minutes. If the vegetables release a lot of liquid, gently blot them with a paper towel so the tart stays crisp.

Step 3: Shape the puff pastry crust

While the vegetables roast, lightly dust your work surface with 1 tablespoon all-purpose flour. Unfold the cold puff pastry and roll it into an approximately 11-inch square or round, large enough to fit the bottom and sides of the tart pan. Gently lift the pastry into the pan, pressing it into the corners without stretching it. Trim excess pastry, leaving about 1/4 inch overhang, then fold or press the edge neatly against the rim.

Prick the bottom of the pastry all over with a fork. Place the tart shell in the refrigerator for 10 minutes. This short chill helps the pastry keep its shape and bake up flaky instead of sliding down the sides.

Step 4: Blind bake the crust

Line the chilled tart shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Bake at 425°F for 15 minutes. Carefully lift out the parchment and weights, then return the crust to the oven for 5 minutes, until the bottom looks dry and lightly golden.

Remove the crust from the oven. If the center has puffed up, gently press it down with the back of a spoon. Reduce the oven temperature to 375°F for the final bake.

Step 5: Whisk the egg filling

In a medium bowl, whisk together the 5 large eggs, 1/2 cup whole milk, 1/4 cup heavy cream, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until the eggs are fully blended and the mixture is smooth and pale yellow.

Step 6: Fill the tart

Scatter 1/2 cup of the shredded Gruyere or cheddar over the bottom of the warm par-baked crust. Add the roasted vegetables in an even layer, keeping the colors distributed so every slice gets peppers, zucchini, and onion. Sprinkle with the remaining 1/4 cup shredded cheese and the 1/4 cup crumbled feta.

Slowly pour the egg mixture over the vegetables and cheese. Pour carefully so the filling settles into the tart without overflowing. If needed, use a spoon to nudge a few vegetables back under the egg mixture.

Step 7: Bake until the center is just set

Bake at 375°F for 28 to 32 minutes, until the crust is deep golden, the edges of the filling are slightly puffed, and the center is set but still has the faintest gentle wobble. If using an instant-read thermometer, the center should register 160°F to 165°F. If the crust edges brown too quickly, loosely cover just the edges with strips of foil during the last 8 to 10 minutes.

Step 8: Rest, garnish, and slice

Transfer the tart to a cooling rack and let it rest for 10 minutes. This helps the egg filling finish setting so the slices come out cleanly. Sprinkle with 2 tablespoons chopped fresh parsley or basil, then remove the tart ring if using a removable-bottom pan. Slice into 8 wedges and serve warm or at room temperature.

Pro Tips

Keep the puff pastry cold: Cold pastry puffs better and holds its shape. If it becomes soft or sticky while you work, refrigerate it for 10 minutes before baking.
Do not skip the blind bake: Par-baking the crust helps prevent a soggy bottom once the egg filling is added.
Roast off excess moisture: Zucchini and peppers contain water, so roasting and blotting them lightly makes the finished tart cleaner and easier to slice.
Use a deep tart pan: A shallow tart pan may not hold all the filling. If your pan is shallow, hold back a few tablespoons of egg mixture rather than overfilling.
Let it rest before cutting: Ten minutes of cooling gives the custard time to firm up for neat brunch-style wedges.

Variations

Mediterranean-style: Add 1/4 cup chopped sun-dried tomatoes and replace the Gruyere with mozzarella. Finish with fresh basil.
Spinach and mushroom: Swap the zucchini and pepper for 6 ounces sliced mushrooms and 2 cups fresh spinach. Cook or roast until the moisture has evaporated before adding to the tart.
Extra hearty: Add 1/2 cup cooked crumbled breakfast sausage, diced ham, or crisp bacon along with the roasted vegetables.

Storage & Make-Ahead

Store leftover tart slices in an airtight container in the refrigerator for up to 4 days. Reheat individual slices on a baking sheet at 325°F for 10 to 12 minutes, or until warmed through. The microwave works for speed, but the crust will be softer. To make ahead, roast the vegetables up to 2 days in advance and refrigerate them in a covered container. You can also blind bake the crust up to 1 day ahead; keep it loosely covered at room temperature. For the best texture, assemble and bake the tart the day you plan to serve it.

Nutrition (per serving)