Egg Tart with Tomato, Feta and Basil
Servings: 4
Ingredients
- 2 sheets ready made shortcrust pastry See Notes
- 5-7 eggs Depending on the size of your tin. I used 5
- 2 tbsp sour cream
- 1/2 cup milk
- fresh nutmeg See Notes
- cherry tomatoes
- Danish feta See Notes
- fresh basil See Notes
Instructions
- Line a greased tart tin with pastry and blind bake for 10 minutes. Remove the baking beads and bake for a further 2 minutes. Remove from oven and set aside.
- Whisk 5 eggs together with the milk and sour cream until combined. Grate a pinch of fresh nutmeg and whisk again.
- Pour into your prepared tart tin and back for 25 minutes. You tart will fluff up during the cooking process but it will settle down once you remove it from the oven.
- Top warm tart with halved cherry tomatoes, crumbled feta and fresh basil. Serve and enjoy.
Notes
- You can use home made pastry if you prefer.
- I like a fairly thing egg tart so I only use 5 eggs if you prefer a thicker result then add some additional eggs. Little tip - always crack your eggs into an a separate bowl before adding to your recipe. This way if one of your eggs is bad it will not ruin all of your ingredients.
- You can use dried nutmeg and basil if that is all your have on hand. I usually have some semi dried basil which is pretty good.
- You can use marinated feta, greek feta, or danish feta, whatever you have on hand is fine in this recipe.
- You can also add some cheddar cheese to the tart before baking for additional flavour.