Cream Cheese Tart with Tomato Topping

Steps

1. 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.
2. 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.
3. Remove the crust from the fridge and prick the bottom with a fork. Pour the cheese filling into the crust.
4. Bake in a preheated oven at 175°C (350°F) for about 25 minutes, covering with aluminum foil halfway through.
5. 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.
6. Pour the dressing over the tomato slices and toss to combine.
7. Once the tart is baked, spoon the marinated tomato slices over the top, avoiding excess liquid. Garnish with fresh basil leaves and serve.