Cream Cheese Tart

Ingredients

• 250 gall-purpose flour, plain or mixed with wholegrain spelt
• 125 gbutter, cold, for the pastry
• 1egg, for the pastry
• salt, for the pastry
• 300 gcream cheese, for the filling
• 100 mlmilk, for the filling
• 3eggs, for the filling
• 100 gparmesan cheese, grated, for the filling
• nutmeg, to taste
• 350 gcherry tomatoes, halved, for the topping
• 3 tbspolive oil, for the tomato dressing
• 3 tbspwhite wine vinegar, for the tomato dressing
• 1 tbsphoney, for the tomato dressing
• basil, fresh leaves, to decorate

Method

1. 1

   Make the pastry by rubbing together the flour, butter, egg, and a pinch of salt until a dough forms. Press into a tart tin and refrigerate while you prepare the filling.

2. 2

   Stir together the cream cheese and milk until smooth. Beat in the 3 eggs, then add the grated Parmesan. Season with salt, pepper, and nutmeg.

3. 3

   Remove the chilled tart case from the fridge and prick the base with a fork. Pour in the cream cheese filling.

4. 4

   Bake at 175°C (350°F) for about 25 minutes. Cover loosely with foil after about 12 minutes to prevent over-browning.

5. 5

   While the tart bakes, slice the cherry tomatoes. In a small pan, warm the olive oil, white wine vinegar, honey, salt, and pepper together and stir to combine. Pour over the tomatoes and toss to coat.

6. 6

   Spoon the dressed tomatoes over the baked tart, avoiding excess liquid. Decorate with fresh basil leaves and serve.