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

Preparation

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.
4. Pour in the filling and bake at 175 degrees C for about 25 minutes.
5. Cover the tart with some aluminium foil after half the time.
6. In the mean time, slice about 350g mini tomatoes.
7. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well.
8. Pour over the tomato slices and mix well.
9. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it.
10. Decorate with basil leaves and enjoy