ChefBookDinner · American
Cream Cheese Tart
A savory, cheesy tart with a homemade buttery crust, topped with honey-vinegar marinated plum tomatoes and fresh basil.
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- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Method
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Crust: make a dough from 250g 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.
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