Cream Cheese Tart
Allergens: Eggs, Gluten, Milk, Sulphites
A baked cream-cheese tart: smooth, savoury and simple.
Ingredients
- Salt
- Plain flour 250 g
- Honey 1 tbsp
- Fresh basil
- Butter 125 g
- Cheddar 300 g
- Eggs 3
- Milk 100 ml
- Parmesan 100 g
- Chopped tomatoes 350 g
- White wine vinegar 3 tbsp
Method
- 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