Cream Cheese Tart

Ingredients

• 1 250g — Flour
• 1 125g — Butter
• 1 pcs — Egg
• 1 Pinch — Salt
• 1 300g — Cheese
• 1 100ml milk — Milk
• 3 pcs — Eggs
• 1 100g — Parmesan cheese
• 1 350g — Plum Tomatoes
• 1 3tbsp — White Vinegar
• 1 tbsp — Honey
• 1 Topping — Basil

Steps

1. Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy

Related recipes