Cream Cheese Tart
Savory American tart with a creamy cream cheese filling baked in a flaky crust and topped with bright tomato slices.
Pasos
- 1
Make the crust: combine 250 grams flour, 125 grams butter, 4 eggs, and a pinch of salt; press into a tart pan and refrigerate.
- 2
For the filling: whisk together 300 g cream cheese and 100 ml milk until smooth; whisk in 3 eggs, 100 g grated parmesan; season with salt, pepper, and nutmeg.
- 3
Remove crust from fridge and prick the bottom with a fork; pour in the filling.
- 4
Bake at 175°C 175 °C · 347 °F · Gas 4 · Fuego medio (350°F 177 °C · 350 °F · Gas 4 · Fuego medio) for about 25 minutes; cover with aluminium foil halfway through.
- 5
Meanwhile, slice about 350 g mini tomatoes.
- 6
In a small pan, heat 3 tablespoons olive oil, 3 tablespoons white vinegar, 1 tablespoon honey, then season and combine.
- 7
Pour the dressing over the tomato slices and mix; arrange the tomato slices on the tart, avoiding too much liquid.
- 8
Garnish with basil leaves and serve.
