Cream Cheese Tart


  • 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


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