Cream Cheese Tart

Instructions

1. 1

   Prepare the Tart Crust

   8 min

   In a mixing bowl, combine 250g of flour, 125g of butter, 1 egg, and a pinch of salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Press this dough evenly into the bottom and up the sides of a tart pan, ensuring a smooth finish. Once shaped, place the tart crust in the refrigerator to chill for at least 30 minutes, which will help it maintain its shape while baking.

2. 2

   Mix Cheese Filling

   6 min

   In a large mixing bowl, blend 300g of cream cheese with 100ml of milk until the mixture is completely smooth and free of lumps. Next, beat in 3 eggs one at a time, followed by 100g of grated parmesan cheese. Season the mixture with a pinch of salt, pepper, and a hint of nutmeg to taste, ensuring a well-rounded flavor profile.

3. 3

   Bake the Tart

   45 min

   Take the chilled crust out of the fridge and use a fork to prick the bottom lightly, which helps prevent bubbling during baking. Pour the prepared cheese filling into the tart crust, smoothing the top with a spatula. Bake in a preheated oven at 175°C for approximately 25 minutes, covering the tart with aluminum foil halfway through to prevent over-browning.

4. 4

   Slice the Tomatoes

   5 min

   While the tart is baking, wash and slice 350g of mini tomatoes into halves or quarters, depending on your preference. Set the sliced tomatoes aside on a cutting board, ready for marinating once the tart is done baking.

5. 5

   Marinate the Tomato Slices

   4 min

   In a small saucepan, combine 3 tbsp of olive oil, 3 tbsp of white vinegar, 1 tbsp of honey, and a pinch of salt and pepper over medium heat. Stir the mixture until it's well combined and heated through. Pour this dressing over the sliced tomatoes, tossing gently to ensure each piece is evenly coated with the marinade.

6. 6

   Assemble and Serve Tart

   5 min

   Once the tart has finished baking, carefully remove it from the oven and let it cool for a few minutes. Gently place the marinated tomato slices on top of the tart, taking care to avoid any excess liquid from the marinade. Finish by garnishing with fresh basil leaves before slicing and serving.