Weeknight45min

Cream Cheese Tart

Name: Cream Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250.00 grams Plain Flour; 125.00 grams Butter; 1.00 pieces Eggs; 1.00 pinch Salt; 300.00 grams Cheese; 100.00 milliliters Milk; 3.00 pieces Eggs; 100.00 grams Parmesan Cheese; 350.00 grams Plum Tomatoes; 3.00 tablespoons White Vinegar; 1.00 tablespoons Honey; 1.00 Basil

Starter dish from American cuisine

Sara Björnsdóttir

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Contains:GlutenEggDairySulfites

Ingredients

Adjust servings

8⅘ oz(250 g)
plain flour
4⅖ oz(125 g)
butter
1
eggs
1 pinch
salt
11 oz(300 g)
cheese
3⅖ fl oz(100 ml)
milk
3
eggs
3½ oz(100 g)
parmesan cheese
12 oz(350 g)
plum tomatoes
3 tbsp
white vinegar
1 tbsp
honey
1
basil

Instructions

0/10 done

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.