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Roasted Red Pepper and Egg Tart

These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 386kcal
Author Lauren Keating


  • 2 red bell peppers cut into thin strips
  • 1 red onion cut into thin strips
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ cup loosely packed parsley chopped
  • ¼ cup loosely packed cilantro chopped
  • 1 sheet 1/2 package puff pastry, thawed
  • 1 egg beaten
  • 6 tablespoons low fat sour cream
  • 6 eggs
  • sea salt and cracked pepper


  • Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
  • Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a 1/4 inch border around the edges. Refrigerate until ready to bake.
  • Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
  • Top with remaining herbs and season with salt and pepper. Serve immediately.


Calories: 386kcal | Protein: 10.4g | Fat: 28.7g | Fiber: 1.9g