Cream Cheese Tart with Tomato Topping

Instructions

1. 1

   Prepare the Tart Crust

   8 min

   In a mixing bowl, combine 250g flour, 125g butter (softened), 1 egg, and a pinch of salt. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Press this dough evenly into the bottom and up the sides of a tart pan, then place it in the refrigerator to chill for at least 30 minutes.

2. 2

   Mix the Cheese Filling

   5 min

   In a separate bowl, beat together 300g cream cheese and 100ml milk until the mixture is completely smooth and creamy. Incorporate 3 eggs one at a time, then add 100g grated parmesan cheese. Season with a pinch of salt, and if desired, a dash of pepper and nutmeg for additional flavor.

3. 3

   Prepare the Tart for Baking

   5 min

   After chilling, take the tart crust out of the refrigerator and use a fork to prick the bottom evenly. This prevents the crust from puffing up during baking. Carefully pour the prepared cheese filling into the crust, ensuring an even distribution.

4. 4

   Bake the Cheese Tart

   40 min

   Place the tart in a preheated oven set to 175°C (350°F). Bake for approximately 25 minutes, or until the filling is set and the top is lightly golden. To prevent over-browning, cover the tart loosely with aluminum foil halfway through the baking time.

5. 5

   Prepare the Tomato Dressing

   5 min

   While the tart is baking, slice 350g mini tomatoes in half. In a small saucepan over medium heat, combine 3 tbsp olive oil, 3 tbsp white vinegar, and 1 tbsp honey. Season the mixture with salt and pepper to taste, stirring until well combined and warmed through.

6. 6

   Toss Tomatoes in Dressing

   3 min

   Once the dressing is ready, pour it over the sliced tomatoes in a bowl. Gently toss the tomatoes to ensure they are evenly coated with the dressing, allowing the flavors to meld together.

7. 7

   Top Tart with Tomatoes

   5 min

   After the tart has finished baking, carefully spoon the marinated tomato slices over the top, taking care to avoid excess dressing that could make the tart soggy. Finish by garnishing with fresh basil leaves for a fragrant touch before serving.