Savory egg tarts filled with feta, cherry tomatoes, and onions, baked in a flavorful homemade crust. Perfect for breakfast, brunch, or a light meal.

For the crust:

1 1/2 cups Vava Vanilla Dilettoso Mix (or substitute with all-purpose flour blend)

1/2 tsp sea salt

1 tsp garlic powder

1/8 tsp 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 garlic powder

1/4 tsp sea salt

2 tbsp chopped red onion

1/2 cup sliced cherry tomatoes

1/2 cup crumbled feta cheese

Dried parsley, for garnish

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Preheat oven to 375°F (190°C). Grease tart pans or line with parchment.
In a bowl, combine Vava Vanilla Dilettoso Mix (or flour), sea salt, garlic powder, and black pepper.
Cut in cold butter or coconut oil until mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, until dough forms a ball.
Roll dough on a floured surface and press into tart pans.
Pre-bake crusts for 10 minutes.
In another bowl, whisk eggs with garlic powder, sea salt, onion, and cherry tomatoes.
Pour filling into crusts and top with crumbled feta cheese.
Bake for 10 minutes, or until filling is set and golden. Alternatively, air fry at 300°F for 18 minutes.
Garnish with dried parsley before serving.

Add spinach, bell peppers, or mushrooms for extra vegetables.

Swap feta with goat cheese, mozzarella, or cheddar.

Mix in cooked bacon or sausage for a heartier version.

Make gluten-free by using a gluten-free flour blend instead of Vava Vanilla Dilettoso Mix.

Use muffin tins as an alternative if tart pans aren’t available.