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Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini
  • Prep 10 min
  • Total 25 min
  • Servings 6
Our easy baked egg tart is made with Pillsbury crescent rolls, tomatoes, zucchini and cheddar and swiss cheeses for a tasty breakfast or brunch.
By Lauren Keating
Created November 2, 2011
Make With
Make With
Pillsbury Crescents


  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 plum (Roma) tomatoes, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 2 sprigs fresh tarragon, chopped
  • 6 Land O’Lakes® cage-free all-natural eggs


  • 1
    Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Unroll dough on pan. Press out dough into 13x9-inch rectangle (do not separate into triangles); press perforations to seal.
  • 2
    Arrange tomato and zucchini slices in single layer on top of dough. Top with all remaining ingredients except eggs. Break each egg into custard cup or saucer; slip onto cheese, spacing eggs evenly.
  • 3
    Bake 12 to 14 minutes or until egg whites and yolks are firm, not runny. To serve, cut tart into 3 rows by 2 rows.

  • For best results, bake this tart on a pan with sides in case one or more eggs accidentally slide off tart as you transfer it to the oven.
  • The eggs whites will be very glossy even after they are baked and may appear raw. To prevent overcooking, gently poke egg whites with a spoon to see if they are firm.

No nutrition information available for this recipe
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