Cream Cheese Tart
This Cream Cheese Tart is a creamy, tangy masterpiece with a buttery, flaky crust that cradles a velvety filling. The filling balances rich cream cheese with a hint of brightness from roasted mini tomatoes, their caramelized edges adding depth to each bite. A sprinkle of fresh basil lends a peppery contrast, elevating the dish from simple to sublime. Worth every minute in the kitchen, it’s a crowd-pleaser that’s as effortless as it is impressive.
Ingredients
- Flour250g
- Butter125g
- Egg1
- SaltPinch
- Cheese300g
- Milk100ml milk
- Eggs3
- Parmesan Cheese100g
- Plum tomatoes350g
- White Vinegar3tbsp
- Honey1 tbsp
- BasilTopping
Nutrition
Directions
- 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. 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. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy
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