Cream Cheese Tart

Ingredients

• 250g Flour
• 125g Butter
• 1 Egg (dough)
• 3 Eggs (filling)
• Pinch Salt
• 300g Сream Сheese
• 100ml Milk
• 100g Parmesan Cheese
• 350g Plum tomatoes
• 3tbsp White Vinegar
• 1 tbsp Honey
• Topping Basil

Instructions

1. Start by making the crust. In a bowl, combine the flour, butter, egg, and a pinch of salt. Knead briefly to form a smooth dough. Press the dough evenly into a tart tin, covering the base and sides. Place the tin in the refrigerator to chill.
2. While the crust is chilling, prepare the filling. In a mixing bowl, stir the cream cheese and milk until smooth and creamy. Add the eggs and grated Parmesan cheese, then season with salt, pepper, and a pinch of nutmeg. Mix until well combined.
3. Remove the crust from the refrigerator and prick the base with a fork to prevent it from puffing up. Pour the filling into the crust and smooth the surface. Bake in a preheated oven at 175°C for about 25 minutes. After half the baking time, cover the tart loosely with aluminium foil to prevent over-browning.
4. Meanwhile, slice the tomatoes. In a small pan, heat the olive oil with the white wine vinegar, honey, salt, and pepper, stirring to combine. Pour the warm dressing over the sliced tomatoes and mix gently.
5. Once the tart is baked, spoon the tomato slices over the top, avoiding excess liquid. Garnish with fresh basil leaves and serve warm or slightly cooled.

instructions_source: editorial-classic