• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Appetizers, Bakery | Pastry | Sweets, Breakfast, Kids, Vegetarian  /  11.04.2017

Hearty tarts with cheese and eggs

by Anna Chwistek
Anna Chwistek
50 minutes
Servings 8 tarts

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!

 

serving dumplings | Hearty tart with cheese and eggs

Ingredients

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

Instructions

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!

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • breakfast
  • eggs
  • feta
  • kaas
  • mozzarella
  • Pasen
  • picknick
  • tartelette
  • tartelettes

Post navigation

Prev: Turmeric vegetable soup
Next: Pasta alle vongole with sage butter sauce

2 comments

  • heather (delicious not gorgeous)
    17.04.2017

    mm, these sound so easy, cheesey and flavorful! they’d be perfect for a spring or summer brunch (:

    Reply
    • Anna | Studio Kuchnia
      18.04.2017

      thanks Heather!

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • Thai Coconut Salmon Curry Thai Coconut Salmon Curry
  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • Creamy Garlic Shrimp Pasta
  • thai coconut shrimp curry Thai Coconut Shrimp Curry
  • salmon in creamy red pesto sauce Salmon in Creamy Red Pesto Sauce
  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2022 Serving Dumplings
  • Website by CRAFTED