Baked tomato and Parmesan egg tartflourless and easy to slice
A flourless baked egg tart with drained tomato cubes and Parmesan, cooked until set and served in eight clean wedges.
This savory baked tart relies on eggs for structure, tomatoes for freshness and Parmesan for body and seasoning. Draining the cut tomatoes before assembly limits excess liquid, and a short rest after baking allows the center to settle so the slices hold their shape.
Ingredients
Egg tart
Preparation
Drain the tomatoes
Remove the seeds, cut the tomatoes into 1.5 cm cubes and drain in a sieve for 10 minutes without pressing.
10 minutesPrepare the pan and oven
Heat the oven to 180°C. Brush a 22 cm metal pan with the olive oil and line the base with parchment.
5 minutesMix the egg base
Whisk the eggs until uniform, then fold in 80 g of finely grated Parmesan without incorporating excessive air.
5 minutesAssemble and bake
Spread the drained tomato in the pan, pour over the egg mixture and add the remaining Parmesan. Bake for about 35 minutes.
35 minutesCheck and rest
Confirm at least 71°C at the center and no liquid egg. Rest for 15 minutes before cutting eight wedges.
15 minutes
Substitutions
A firm aged cheese may replace Parmesan, but saltiness and moisture will change; watery fresh cheeses are not equivalent.
Storage
Cool within two hours and refrigerate in a sealed container. Reheat until steaming throughout.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
