Cream Cheese Tart

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

01 Information

Grade Serving Calorie Prep Time Cook Time Total Time
Easy 8 Servings 344 Kcal 10 Mins 50 Mins 60 Mins

02 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

03 Method

  • Step
    250g Flour
  • Step
    125g Butter
  • Step
    1 Egg
  • Step
    Pinch Salt
  • Step
    300g Cheese
  • Step
    100ml milk Milk
  • Step
    3 Eggs
  • Step
    100g Parmesan Cheese
  • Step
    350g Plum Tomatoes
  • Step
    3tbsp White Vinegar
  • Step
    1 tbsp Honey
  • Step
    Topping Basil