Cream Cheese Tart
Asian
Baked Goods
225
Calories
5.8 g
Carbs
20.9 g
Fat
3.4 g
Protein
•

Method
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
Ingredients

Flour
•
250g

Butter
•
125g

Salt
•
Pinch

Cheese
•
300g

Plum Tomatoes
•
350g

White Vinegar
•
3tbsp

Honey
•
1 tbsp

Basil
•
Topping

Whole Milk
•
100ml milk

Egg
•
4

Parmesan
•
100g