Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

cheesy baked egg tart with tarragon, tomato and zucchini Breakfast
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. MORE+ LESS-

Lauren Keating
Created November 2, 2011
Pillsbury Crescents
Make with
Pillsbury Crescents


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


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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe
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