Ingredients
- Flour (250g)
- Butter (125g)
- Cream Cheese (300g)
- Milk (100ml)
- Eggs (3)
- Parmesan Cheese (100g)
- Plum Tomatoes (350g)
- Olive Oil (3 tbsp)
- White Vinegar (3 tbsp)
- Honey (1 tbsp)
- Salt (Pinch)
- Pepper (To taste)
- Nutmeg (To taste)
- Basil (Topping)
Instructions
Steps
- For the crust, combine 250g flour, 125g butter, 1 egg, and a pinch of salt to create a dough. Press it into a tart pan and refrigerate.
- In a bowl, mix 300g cream cheese and 100ml milk until smooth. Incorporate 3 eggs, 100g grated parmesan cheese, and season with salt, pepper, and a touch of nutmeg.
- Remove the crust from the fridge and prick the bottom with a fork. Pour the cheese mixture into the crust and bake at 175°C for about 25 minutes, covering with aluminum foil halfway through.
- While the tart bakes, slice 350g mini tomatoes.
- In a small pan, heat 3 tbsp olive oil, 3 tbsp white vinegar, 1 tbsp honey, salt, and pepper. Combine well and pour over the tomato slices, mixing to coat.
- Once the tart is baked, carefully place the marinated tomato slices on top, avoiding excess liquid. Garnish with basil leaves and serve.