Cream Cheese Tart with Tomato and Basil

Instructions

1. 1

   Prepare the crust

   8 min

   In a mixing bowl, blend together 250g of flour and 125g of butter until the mixture resembles coarse crumbs. Add 1 egg and a pinch of salt, then knead the mixture gently until a smooth dough forms. Press the dough evenly into the base and sides of a tart pan, then cover and refrigerate for at least 30 minutes to firm up the crust, which helps prevent shrinking during baking.

2. 2

   Make the filling

   6 min

   In a separate bowl, combine 300g of cream cheese with 100ml of milk. Use a hand mixer or whisk to blend until the mixture is completely smooth and creamy. Then, add in 3 eggs, 100g of grated parmesan cheese, and season generously with salt, pepper, and a hint of nutmeg to enhance the flavor. Mix until everything is well incorporated and uniform.

3. 3

   Prepare the crust

   5 min

   Take the chilled crust out of the refrigerator and use a fork to prick the bottom and sides to prevent bubbling during baking. This technique helps maintain the shape of the tart. Once pricked, pour the smooth cheese filling into the prepared crust, spreading it evenly with a spatula.

4. 4

   Bake

   40 min

   Preheat your oven to 175 degrees Celsius (about 350 degrees Fahrenheit). Carefully place the tart in the oven and bake for approximately 25 minutes, or until the filling is set and lightly golden on top. To prevent over-browning, cover the tart with aluminum foil halfway through the baking time.

5. 5

   Prepare the tomatoes

   8 min

   While the tart is in the oven, slice 350g of mini tomatoes in half. In a small pan over medium heat, combine 3 tablespoons of olive oil, 3 tablespoons of white vinegar, and 1 tablespoon of honey. Add a pinch of salt and pepper, stirring until well mixed, then pour this dressing over the sliced tomatoes, tossing gently to coat them thoroughly in the mixture.

6. 6

   Assemble

   5 min

   Once the tart is fully baked and has cooled slightly, carefully spoon the marinated tomato slices on top of the cheese filling, ensuring you leave behind any excess liquid for a cleaner presentation. Finish off by garnishing with fresh basil leaves, adding a burst of flavor and color before serving.