Why You’ll Love This Recipe

I like how versatile these tarts are. They’re packed with protein from eggs, brightness from cherry tomatoes and onions, and the rich saltiness of feta cheese. The crust is tender with a hint of garlic and pepper, which pairs beautifully with the savory filling. I also appreciate how quick they are to prepare—I can even make them in the air fryer if I want to save oven space.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust:
1 1/2 cups Vava Vanilla Dilettoso Mix
1/2 tsp of sea salt
1 tsp of garlic powder
1/8 tsp of black pepper
1/3 cup cold butter or coconut oil
2–4 tbsp ice-cold water

For the Filling:
2 whole eggs
1/4 tsp of garlic powder
1/4 tsp of sea salt
2 tbsp of chopped red onion
1/2 cup of sliced cherry tomatoes
1/2 cup crumbled feta cheese
Dried parsley for garnish

Directions

1. Preheat oven to 375°F (190°C).

2. In a bowl, mix Vava Vanilla Dilettoso Mix, sea salt, garlic powder, and black pepper. Cut in cold butter or coconut oil until crumbly.

3. Add ice water a tablespoon at a time until dough forms a ball.

4. Roll dough on a floured surface and press into tart pans.

5. Pre-bake crusts for 10 minutes.

6. In a bowl, whisk eggs with garlic powder, sea salt, onion, and cherry tomatoes.

7. Pour filling into crusts and top with feta cheese.

8. Bake 10 minutes, or until filling is set and golden. Alternatively, air fry at 300°F for 18 minutes.

9. Garnish with dried parsley and serve warm.

Servings and Timing

This recipe makes 3 tarts. Prep time takes about 15 minutes, and total bake time is around 20 minutes, making the whole recipe ready in about 35 minutes.

Variations

Sometimes I add spinach or bell peppers to the filling for extra veggies. I also like swapping feta with goat cheese for a tangier flavor. For a heartier version, I mix in some cooked bacon or sausage. When I want to make them gluten-free, I use an alternative baking mix in place of the Vava Vanilla Dilettoso Mix.

Storage/Reheating

I keep leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pop them in the oven at 350°F for 8–10 minutes, or in the air fryer for a few minutes until warm. I don’t recommend microwaving them, as the crust can get soggy.

FAQs

Can I make these tarts ahead of time?

Yes, I often bake them the night before and reheat in the oven for a quick breakfast.

Do I have to use feta cheese?

No, I sometimes swap it with goat cheese, mozzarella, or cheddar depending on what I have.

Can I freeze these tarts?

Yes, I freeze them after baking. I wrap them individually and reheat in the oven straight from frozen.

What if I don’t have tart pans?

I use a muffin tin instead, which works well for mini tarts.

Can I use store-bought crust?

Yes, I sometimes use premade pie dough when I’m short on time.

How do I know when the filling is set?

I bake until the eggs are no longer runny and the top looks golden.

Can I make these dairy-free?

Yes, I replace butter with coconut oil in the crust and use a dairy-free cheese alternative.

What other herbs work besides parsley?

I like using fresh basil, oregano, or thyme for a different flavor twist.

Can I air fry them instead of baking?

Yes, I air fry at 300°F for 18 minutes, which gives them a slightly crispier crust.

Are these good for meal prep?

Yes, I make a batch and keep them in the fridge to enjoy for quick breakfasts or lunches throughout the week.

Conclusion

These feta veggie egg tarts are one of my go-to savory bakes because they’re flavorful, easy, and adaptable. I love how they can be enjoyed warm out of the oven or reheated later, and the combination of eggs, feta, and fresh vegetables always feels satisfying. Whether I’m making them for brunch with friends or meal-prepping for the week, they never disappoint.