Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

  • Prep 10 min
  • Total 25 min
  • Servings 6


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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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