Cream Cheese Tart
Starter · United States classic.
Ingredients
- 250g Flour
- 125g Butter
- 1 Egg
- Pinch Salt
- 300g Cheese
- 100ml milk Milk
- 3 Eggs
- 100g Parmesan Cheese
- 350g Plum tomatoes
- 3tbsp White Vinegar
- 1 tbsp Honey
- Topping Basil
Method
- Mix together — Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge.
- Stir — Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg.
- Continue cooking — Take the crust out of the fridge and prick the bottom with a fork.
- Bake — Pour in the filling and bake at 175 degrees C for about 25 minutes.
- Cover and cook — Cover the tart with some aluminium foil after half the time.
- Continue cooking — In the mean time, slice about 350g mini tomatoes.
- Heat the pan — In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well.
- Mix together — Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it.
- Continue cooking — Decorate with basil leaves and enjoy