Cream Cheese Tart
A rich, savory cream cheese tart with a crisp buttery crust, a silky parmesan-egg filling and vibrant honey-vinegar marinated tomatoes topped with fresh basil.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
Main
- 250 g flour
- 125 g butter
- 1 pcs egg
- tsp salt
- 300 g cream cheese
- 100 ml milk
- 3 pcs eggs
- 100 g parmesan cheese
- 350 g mini/plum tomatoes
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1 tbsp honey
- basil
Directions
- Make a dough from flour, butter, egg and a pinch of salt, press into a tart form and chill in the fridge.
- Preheat oven to 175 C.
- Stir cream cheese and milk until smooth, then add eggs, grated parmesan and season with salt, pepper and nutmeg.
- Prick the chilled crust bottom with a fork, pour in the filling and bake for about 25 minutes, covering with foil after half the time.
- Slice the tomatoes while the tart bakes.
- Heat olive oil, white vinegar, honey, salt and pepper in a small pan, combine and pour over tomato slices, mixing well.
- Spoon the tomato slices onto the baked tart, avoiding excess liquid, and decorate with basil leaves.