Spelt Tomato Pesto Breakfast Tart bakes a crisp spelt crust with basil pesto, cherry tomatoes, and eggs until the whites are set and the yolks are just set, not runny. It works for breakfast, brunch, or a light dinner.
The spelt crust holds its shape without turning tough. Blind baking it first keeps the base crisp under the pesto and tomatoes.
You can make the dough a day ahead and keep it in the fridge. That makes the morning assembly quick: pesto, tomatoes, eggs, and the oven.
Watch the eggs closely in the last few minutes. Once the whites turn opaque, the yolks set fast, and a minute too long turns them chalky.
Why You’ll Love This Recipe
- Crisp spelt crust that holds up under a wet filling
- Dough can be made a day ahead
- Simple assembly once the crust is blind baked
- Balanced flavor from pesto, tomato, and soft egg
Ingredient Notes
- spelt flour: Gives the crust a nutty flavor and a slightly more tender bite than wheat flour. Whole wheat flour works as a sub, though the crust will be denser.
- cold butter: Keep it cold and cubed so the crust stays flaky instead of dense. Work quickly so it doesn’t soften in your hands.
- basil pesto: Homemade or store-bought both work. Drain excess oil off jarred pesto so the crust doesn’t turn soggy.
- cherry tomatoes: Halve them and pat dry with a paper towel first. Wet tomatoes release liquid that pools under the eggs.
- eggs: Use large eggs at room temperature so they cook evenly. Cold eggs need a few extra minutes in the oven.
- parmesan: Adds a salty finish once the tart comes out of the oven. Pecorino or a strong cheddar works as a substitute.
Oven-Baked Spelt Breakfast Tart with Tomato Pesto
Description
This oven-baked spelt tart layers a crisp spelt crust with basil pesto, cherry tomatoes, and eggs baked until the whites are set and the yolks are just set, not runny.
Ingredients
For the Spelt Crust
For the Filling
Instructions
Make the Spelt Crust
- Whisk the spelt flour and salt together in a mixing bowl. Cut in the cold, cubed butter with your fingertips until the mixture looks like coarse sand.
- Add the cold water a tablespoon at a time, mixing gently, until the dough just holds together when pressed.
- Pat the dough into a disk, wrap, and chill for 30 minutes.
- Roll the dough on a lightly floured surface and line a 23 cm / 9-inch tart pan. Trim the edges and prick the base a few times with a fork.
Blind Bake and Fill
- Heat the oven to 200C/390F. Line the crust with parchment and fill with pie weights or dried beans.
- Blind bake for 15 minutes. Remove the weights and parchment, then bake 5 more minutes until the base looks light golden and dry.
- Reduce the oven to 190C/375F. Spread the basil pesto evenly over the warm crust.
- Arrange the halved cherry tomatoes, cut side up, over the pesto.
- Crack the eggs directly onto the tomatoes and pesto, spacing them evenly so each slice gets a yolk. Season with salt and pepper.
- Bake for 15 to 18 minutes, until the whites are set and the yolks are just set, not runny.
- Sprinkle the grated parmesan and fresh basil over the top, then drizzle with olive oil.
- Cool for 5 minutes on a wire rack before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 387kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 12g60%
- Cholesterol 190mg64%
- Sodium 520mg22%
- Potassium 260mg8%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 12g24%
- Vitamin A 900 IU
- Vitamin C 8 mg
- Calcium 150 mg
- Iron 2 mg
- Vitamin D 40 IU
- Vitamin E 1.5 mg
- Vitamin K 15 mcg
- Thiamin 0.15 mg
- Riboflavin 0.25 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 45 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 180 mg
- Magnesium 30 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Blind bake the crust fully before adding the wet filling.
- Space the eggs evenly so each slice gets a yolk.
- Pat tomatoes dry to avoid a watery filling.
- Chill the dough at least 30 minutes before rolling.
