Italian Frittata Tart
A creative take on the classic Italian frittata, this tart is filled with a rich and savory mixture of eggs, sautéed red onion, carrot, and red bell pepper, all nestled in a flaky puff pastry crust and perfect for a quick and satisfying lunch.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 1sheetPuff Pastry
- 8Eggs, beaten
- 1mediumRed Onion, diced
- 1mediumCarrot, peeled and diced
- 1mediumRed Bell Pepper, diced
- 2tbspOlive Oil
- 1/2tspSalt
- 1/4tspBlack Pepper
Step-by-Step
- 1
Preheat your oven to 400°F (200°C). Unfold the puff pastry sheet and press it into a 9-inch tart pan with a removable bottom, making sure to press the pastry up the sides of the pan.
5m - 2
In a large skillet, heat the olive oil over medium heat. Add the diced red onion, carrot, and red bell pepper. Sauté the vegetables for about 8-10 minutes, or until they are tender and the onion is translucent.
10mmedium heat - 3
In a mixing bowl, whisk the beaten eggs with the salt and black pepper until well combined.
3m - 4
Pour the sautéed vegetables into the prepared puff pastry crust, spreading them out evenly. Carefully pour the seasoned egg mixture over the vegetables, making sure to cover the entire surface.
2m - 5
Bake the frittata tart in the preheated oven for 20-25 minutes, or until the eggs are set and the crust is golden brown.
25m400°F (200°C) - 6
Remove the tart from the oven and let it cool for 5 minutes. Carefully remove the tart from the pan and slice it into wedges to serve.
5m