Cream Cheese Tart
Parmesan custard under jammy roasted tomatoes and basil — the tart that does brunch to dinner.
- Total
- 20 min
- Serves
- 4
A savory cheese tart with a tomato crown: buttery pastry filled with a parmesan-laced cheese custard, topped with plum tomatoes that roast jammy in the oven, finished with basil and a honey-vinegar glaze. It's brunch centerpiece, picnic hero and light dinner in one — and it slices as beautifully as it eats.
Ingredients
- 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
Instructions
- Crust: make a dough from 250g flour (mixing different flours like plain and wholegrain spelt flour works well), 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 meantime, slice about 350g mini tomatoes. In a small pan heat 3 tbsp olive oil, 3 tbsp 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 18 g
- Fat
- 28 g
- Carbs
- 35 g
Adapted from instagram.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
