Ingredients
- Flour (250g)
- Butter (125g)
- Egg (1)
- Cream Cheese (300g)
- Milk (100ml)
- Eggs (3)
- Parmesan Cheese (100g)
- Mini Tomatoes (350g)
- Olive Oil (3tbsp)
- White Vinegar (3tbsp)
- Honey (1tbsp)
- Basil (To taste)
- Salt (Pinch)
- Pepper (To taste)
- Nutmeg (To taste)
Instructions
Steps
- Prepare the crust: In a mixing bowl, combine 250g of flour, 125g of butter, 1 egg, and a pinch of salt to form a dough. Press the dough into a tart pan and refrigerate it.
- Make the filling: In another bowl, blend 300g of cream cheese and 100ml of milk until smooth. Incorporate 3 eggs, 100g of grated parmesan cheese, and season with salt, pepper, and a dash of nutmeg.
- Prepare the crust: Remove the crust from the fridge and prick the bottom with a fork. Pour the cheese filling into the crust.
- Bake: Place the tart in a preheated oven at 175 degrees Celsius for about 25 minutes, covering it with aluminum foil halfway through.
- Prepare the tomatoes: While the tart is baking, slice 350g of mini tomatoes. In a small pan, heat 3 tablespoons of olive oil, 3 tablespoons of white vinegar, and 1 tablespoon of honey. Add salt and pepper, and mix well. Pour this mixture over the tomato slices and toss to coat.
- Assemble: Once the tart is baked, use a spoon to arrange the marinated tomato slices on top, being careful to leave excess liquid behind. Garnish with fresh basil leaves before serving.