Cream Cheese Tart

Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.

Ingredients

×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

Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.