This yummy tart is grain-free, gluten-free and vegan. Although, it is perfect for brunch, lunch, and dinner, I tend to consider it mostly for breakfast because of the generous eggs. Be careful not to cook it for longer so it doesn’t lose it fluffiness.
Ingredients
10 pcs
6 pcs
115 g
2 pinch
2 pinch
2 pinch
1 tbsp
75 g
1 tbsp
Method
Line baking tray with parchment paper and set aside. Cut the cherry tomatoes and place them cut side down on the baking tray.
Turn on broiler in your oven and place the baking tray on the highest rack. Roast the tomatoes until the skin for about 3-6 minutes or until the skin begins to blister or blacken. Remove the tomato and heat the oven to 350 degrees F.
Combine the cream cheese with an egg and process until well incorporated. Add the nutmeg, salt, pepper, and remaining eggs and continue to whisk until smooth.
Add the egg mixture 10-inch pan, then evenly spread the charred tomatoes and capers. Bake for about 20-25 minutes or until the centre is firm.
Serve with a salad, Harissa and yoghurt.
Credit:
Click to get all the ingredients from Supermart.
