Cream Cheese Tart with Tomato and Basil

Steps

1. 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.
2. 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.
3. Prepare the crust: Remove the crust from the fridge and prick the bottom with a fork. Pour the cheese filling into the crust.
4. Bake: Place the tart in a preheated oven at 175 degrees Celsius for about 25 minutes, covering it with aluminum foil halfway through.
5. 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.
6. 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.