Hearty tarts with cheese and eggs

serving dumplings | Hearty tart with cheese and eggs

I ‘m sharing these hearty breakfast tarts today with you. I absolutely love them, they are perfect for a picnic, great as an appetizer, and you can stuff them with whatever you want. I filled these with two cheeses, prosciutto and quail eggs. They are addicting, and if you want to make them for the upcoming Easter brunch, I suggest that you double the ingredients…they disappear fast. They’re delicious, fun and easy!

prep time 50 minutes | 8 – 10 tarts

serving dumplings | Hearty tart with cheese and eggs


the dough

130 g  spelt flour
130 g  flour
120 ml cold water
60 ml olive oil
1 teaspoon salt
1 teaspoon baking powder

the filling

100 g feta
150 g mozzarella
4 prosciutto slices
8 – 10 quail eggs
8 – 10 cherry tomatoes
black pepper and salt
fresh thyme

serving dumplings | Hearty tart with cheese and eggs


Combine the flour, a teaspoon of salt and baking powder in a bowl. Pour the oil and water and stir the dough with a fork. Then knead it all together into a ball. Wrap in cling film and place for 15 minutes in the fridge.

Grease the tartelette trays with butter and sprinkle with flour. Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness. Using a glass, cut disks from the pastry. Line the trays and bake for 15 minutes at 180°C.
Remove from the oven, crumble the feta evenly and sprinkle the mozzarella, crack an egg on each piece, add the prosciutto and tomatoes. Sprinkle with salt and pepper, put in the oven and bake for another 10 – 15 minutes.
Serve while the tarts are still hot, sprinkle with fresh thyme. Enjoy!