Egg, Bacon and Cherry Tomato Tart

Egg, Bacon and Cherry Tomato Tart

Breakfast For Dinner?

Egg, Bacon and Cherry Tomato Tart is simple yet super tasty and a winner for lunch or dinner, or, even breakfast!  This tart was made all the more delicious by the bountiful crop of cherry tomatoes that was available.  I have the most amazing cherry tomato bushel.  It is literally over 3m x 3m and is also self sown.  I don’t know what I have done to deserve such an amazing source of produce this year.  And when combined with Milly and Molly’s (my chickens’) eggs you have a delicious meal.  It is the sort of meal that has all good things, eggs, tomatoes, bacon, cream and a little cheese all encased in flaky pastry.  It is actually mouth watering and so easy to assemble.

I have a few tarts and quiches on this site all based around the same theme.  They are so handy to make ahead, to double the quantity or to freeze for future use.  Enjoy something from my selection either warm or cold for dinner, lunch, as picnic food or in the school or work lunch box.  You can’t go wrong and can easily rustle up a tart/quiche which has your stamp on it.

Choose Egg, Bacon and Cherry Tomato Tart or From This Selection

Here is a list of my other tarts and quiches:

Goats Cheese and Roasted Vegetable Tart

Pumpkin and Feta Tart

Red Salmon and Spinach Quiche

And the very popular:

Mushroom and Thyme Quiche

All my tarts and quiches are based around a light egg custard.  I use home grown free range eggs . Their yolks are a deep orange and they taste superb.  If ever you are near a farmers market and can get your hands on free range eggs from a smaller supplier it is well worth it.  Better still, invest in a couple of chickens.  Your won’t be disappointed and they actually make lovely pets!

Enjoy Egg, Bacon and Cherry Tomato Tart!

A versatile, tasty dish.

Egg, Bacon and Cherry Tomato Tart

No matter when you serve this tart it is sure to be a winner!

Course Main Course
Keyword Egg, Bacon and Cherry Tomato Tart
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Jane Georgiades


  • 250 g bacon sliced
  • 250 g cherry tomatoes halved
  • 3 eggs beaten
  • 300 ml cream
  • 3 tbsp dill finely chopped
  • 1 handful parmesan cheese grated
  • 2 sheets ready rolled puffed pastry thawed


  1. Preheat the oven to 200°C. Lay the sliced bacon on a lined baking tray and cook the bacon until browning at the edges.

  2. Reduce the oven temp to 180°C. Lay the pastry sheets in a deep flan tin (about 24cm in diameter). Scatter the cooked bacon over the pastry then lay the halved cherry tomatoes in the pastry shell as well. Scatter the dill on top.

  3. Whisk the eggs and cream together, pour into the pastry shell and top with cheese.

  4. Bake in the oven until puffed and golden (about half an hour).

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