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…
45′
Total
4
Servings
medium
Effort
starterTartSavoryCheesy
Ingredients · 12
Plum tomatoes
350g
Produce
Basil
Topping
Produce
Butter
125g
Dairy & Eggs
Egg
1
Dairy & Eggs
Cheese
300g
Dairy & Eggs
Milk
100ml milk
Dairy & Eggs
Eggs
3
Dairy & Eggs
Parmesan Cheese
100g
Dairy & Eggs
Flour
250g
Spices & Baking
Salt
Pinch
Spices & Baking
White Vinegar
3tbsp
Condiments & Sauces
Honey
1 tbsp
Condiments & Sauces
Method
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
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
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.
4
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.
5
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