Cream Cheese Tart

• Flour8¾ oz
• Butter4½ oz
• Egg1
• SaltPinch
• Cheese10½ oz
• Milk7 tbsp milk
• Eggs3
• Parmesan Cheese3½ oz
• Plum tomatoes¾ lb
• White Vinegar3tbsp
• Honey1 tbsp
• BasilTopping

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Take the crust out of the fridge and prick the bottom with a fork.

4. 4

   Pour in the filling and bake at 175 degrees C for about 25 minutes.

5. 5

   Cover the tart with some aluminium foil after half the time.

6. 6

   In the mean time, slice about 350g mini tomatoes.

7. 7

   In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well.

8. 8

   Pour over the tomato slices and mix well.

9. 9

   With a spoon, place the tomato slices on the tart, avoiding too much liquid on it.

10. 10

    Decorate with basil leaves and enjoy