Ingredients
- Flour (250g)
- Butter (125g)
- Egg (1)
- Salt (Pinch)
- Cream Cheese (300g)
- Milk (100ml)
- Eggs (3)
- Parmesan Cheese (100g)
- Mini Tomatoes (350g)
- Olive Oil (3 tbsp)
- White Vinegar (3 tbsp)
- Honey (1 tbsp)
- Basil Leaves (Topping)
Instructions
Steps
- For the crust, combine 250g flour, 125g butter, 1 egg, and a pinch of salt to form a dough. Press it into a tart pan and refrigerate.
- In a bowl, mix 300g cream cheese and 100ml milk until smooth. Add 3 eggs, 100g grated parmesan cheese, and season with salt, pepper, and a sprinkle of nutmeg.
- Remove the crust from the fridge and prick the bottom with a fork. Pour the cheese filling into the crust.
- Bake in a preheated oven at 175°C (350°F) for about 25 minutes, covering with aluminum foil halfway through.
- Meanwhile, slice 350g mini tomatoes. In a small pan, heat 3 tbsp olive oil, 3 tbsp white vinegar, 1 tbsp honey, and season with salt and pepper. Mix well.
- Pour the dressing over the tomato slices and toss to combine.
- Once the tart is baked, spoon the marinated tomato slices over the top, avoiding excess liquid. Garnish with fresh basil leaves and serve.