Feta & Roasted Red Pepper Tart

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 Mini Tarts
Author: Amanda Carlisle | AFewShortcuts.com
The perfect breakfast or brunch dish. This delicious Feta & Roasted Red Pepper Tart Recipe is sophisticated but simple to make! Great for when you are having guests!
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  • 4 oz. Feta cheese
  • 4 oz. Roasted red peppers chopped
  • 1 box pie crust ready made
  • 1 tbsp. Olive oil
  • ½ Onion chopped
  • 5 eggs
  • 1 tsp. thyme Fresh chopped
  • Mini tart pans


  • Preheat the oven to 425 degrees, and grease the inside of six mini tart pans.
  • Roll out the ready made pie crust on a floured surface, and divide it into four pieces.
  • Line four of the mini tart pans with the pieces of ready made pie crust, and poke a few holes in the bottom of each crust with a fork to prevent air bubbles from popping up when pre-baking. Roll the leftover pie crust into a thin layer, dividing it into two equal pieces, and then use it to line the bottom of the remaining two mini tart pans.
  • Bake the mini tart pans in the oven for 5 minutes. Remove them after 5 minutes, and set aside until ready to use.
  • Place a tablespoon of oil in a skillet over medium-high heat, and cook the chopped onion until they have softened and begin to become translucent.
  • Once the onions have softened, add the chopped roasted red peppers to the skillet, and stir until heated through.
  • Add a layer of crumbled feta cheese to the bottom of each mini tart pan.
  • Place a layer of the cooked vegetables over top of the feta cheese in each mini tart pan.
  • Whisk together 5 chicken eggs and pepper to taste in a bowl.
  • Add in 1 tsp. fresh chopped thyme to the egg mixture, and stir well.
  • Pour the egg mixture into each of the six mini tart pans. Do not overfill.
  • Reduce the oven setting to 325 degrees, and bake the mini tart pans on top of a cookie sheet for 30 minutes.
  • Let the tarts cool for a few minutes, and serve warm with fresh herbs as garnish.