Feta Veggie Egg Tart
50 Minutes • 2 Small Tarts
Your new brunch crush has arrived! Creamy feta, protein-packed eggs, and vibrant veggies come together in perfect harmony—wrapped in the versatile Dilettoso mix. Scandalously simple, yet bursting with bold flavor, this tart is your all-day go-to. Breakfast? Brunch? Lunch? Yup, this tart gets along with everyone.
What you need
- 1 1/2 cups Vava Vanilla Dilettoso Mix
- 1/2 tsp of sea salt
- 1 tsp of garlic powder
- 1/8 tsp of black pepper
- 1/3 cup cold butter or coconut oil
- 2–4 tbsp ice-cold water
- MIX-INS:
- 2 whole eggs
- 1/4 tsp of garlic powder
- 1/4 tsp of sea salt
- 2 tbsp of chopped red onion
- 1/2 cup of sliced cherry tomatoes
- ½ cup crumbled feta cheese
- Dried Parsley
Hot Hot Hot
How to do it
- Preheat your oven to 375°F (190°C)
- Combine the Vava Vanilla Dilettoso Mix with salt, black pepper and garlic, cold butter (cut it), until the mixture resembles coarse crumbs
- Add ice-cold water gradually until the dough forms a ball.
- Roll out the dough and press it into a tart pan.
- Pre-bake for 10 minutes.
- Slice the cherry tomatoes and red onion.
- Prepare the filling: whisk the eggs with the vegetables. Season with salt & pepper, then set aside.
- Remove the tart crust from the oven and pour the egg-feta mixture, distributing it evenly.
- Top with your crumbled feta cheese, and bake again until set, for about 10 minutes. (You can also air fry them for 18 minutes at 300F).
- Decorate with dried parsley.
Did you make it?
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