Oven-Baked Spelt Breakfast Tart with Tomato Pesto

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

Raw eggs cracked over basil pesto and halved cherry tomatoes inside an unbaked spelt tart shell before the oven

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.

A plated tart wedge next to a coffee cup and linen napkin on a rustic wooden table at breakfast

Prep Time 20 mins

Cook Time 35 mins

Rest Time 30 mins

Total Time 1 hr 25 mins

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 190 C

Servings: 6

Estimated Cost: 2.50

Calories: 387

Best Season: Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

200 g spelt flour
100 g cold butter (cubed)
1/2 tsp salt
3 cold water (to 4 tbsp)

For the Filling

3 tbsp basil pesto (homemade or store-bought)
200 g cherry tomatoes (halved, patted dry)
4 eggs (large; room temperature)
50 g parmesan (grated)
1 tbsp olive oil (for drizzling)
salt and black pepper (to taste)
fresh basil leaves (small handful; for garnish)

Instructions

Make the Spelt Crust

1
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.
2
Add the cold water a tablespoon at a time, mixing gently, until the dough just holds together when pressed.
3
Pat the dough into a disk, wrap, and chill for 30 minutes.
4
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

5
Heat the oven to 200C/390F. Line the crust with parchment and fill with pie weights or dried beans.
6
Blind bake for 15 minutes. Remove the weights and parchment, then bake 5 more minutes until the base looks light golden and dry.
7
Reduce the oven to 190C/375F. Spread the basil pesto evenly over the warm crust.
8
Arrange the halved cherry tomatoes, cut side up, over the pesto.
9
Crack the eggs directly onto the tomatoes and pesto, spacing them evenly so each slice gets a yolk. Season with salt and pepper.
10
Bake for 15 to 18 minutes, until the whites are set and the yolks are just set, not runny.
11
Sprinkle the grated parmesan and fresh basil over the top, then drizzle with olive oil.
12
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.

Keywords: spelt tomato pesto breakfast tart, spelt tart, breakfast tart, pesto tart, spelt pastry

Equipment

23 cm / 9-inch tart pan
mixing bowl
rolling pin
pie weights or dried beans
wire rack

Tips

Chill the dough for at least 30 minutes so the spelt crust holds its shape when baked.
Blind bake the crust fully before adding pesto, or the base turns soft under the tomatoes.
Pat cherry tomato halves dry with a paper towel to keep the filling from turning watery.
Crack the eggs directly onto the pesto layer, spacing them evenly so each slice gets a yolk.
Watch the tart closely in the last 5 minutes, since egg whites set fast once they turn opaque.

Variations

Swap basil pesto for sun-dried tomato pesto for a deeper, tangier filling.
Add crumbled feta or goat cheese with the tomatoes for a sharper, creamier bite.
Use halved plum tomatoes instead of cherry tomatoes when cherry tomatoes are out of season.

Storage and Reheating

Store leftover tart slices in an airtight container in the fridge for up to 3 days.

Reheat slices in the oven at 160C/320F for 8 to 10 minutes, until warmed through. Avoid the microwave, since it makes the crust soggy and the eggs rubbery.

This tart doesn't freeze well. The egg and tomato filling turns watery once thawed, so it's best baked fresh or kept in the fridge for a few days.

Serving Suggestions

Serve the tart warm, cut into wedges, alongside a simple green salad with lemon dressing.

For brunch, pair it with crusty bread and a bowl of fresh fruit. A pot of coffee or tea rounds it out.

Leftover slices work well packed for lunch, eaten at room temperature.

Read it online: https://greatbritishspeltrecipes.com/recipe/oven-baked-spelt-tomato-pesto-breakfast-tart/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!