Cream Cheese and Tomato Tart

Name: Cream Cheese and Tomato Tart
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 250 g Wheat flour; 125 g Butter; 1 pcs Chicken egg; 1 pinch Salt; 300 g Cream cheese; 100 ml Milk; 3 pcs Chicken egg; 100 g Grated Parmesan cheese; to taste Ground black pepper; to taste Nutmeg; 350 g Cherry tomatoes; 3 tbsp White wine vinegar; 3 tbsp Olive oil; 1 tbsp Honey; to taste Fresh basil

An elegant savory tart with a delicate filling of cream cheese and eggs, topped with marinated tomatoes in a honey-vinegar glaze. The perfect appetizer for a festive table.

Ingredients

250 g Wheat flour
125 g Butter
1 pcs Chicken egg
1 pinch Salt
300 g Cream cheese
100 ml Milk
3 pcs Chicken egg
100 g Grated Parmesan cheese
to taste Ground black pepper
to taste Nutmeg
350 g Cherry tomatoes
3 tbsp White wine vinegar
3 tbsp Olive oil
1 tbsp Honey
to taste Fresh basil

Instructions

Prepare the dough: mix flour (you can combine regular wheat flour with spelt), softened butter, one egg, and a pinch of salt. Knead a soft dough, place it in a tart pan, press gently, and refrigerate for 15 minutes.
While the dough chills, prepare the filling: in a bowl, thoroughly blend the cream cheese with milk until smooth. Add three eggs, grated Parmesan, season with salt, black pepper, and a pinch of nutmeg. Mix well.
Remove the dough from the refrigerator, prick the bottom with a fork. Carefully spread the filling into the pan with the dough.
Place the tart in an oven preheated to 175°C and bake for 25 minutes. After 12–13 minutes, cover the top with foil to prevent the cheese from burning.
Meanwhile, slice the cherry tomatoes in half or into slices, as you prefer.
In a small skillet, heat olive oil, add white vinegar, honey, salt, and pepper. Mix well and warm gently so the honey glaze integrates thoroughly.
Pour the warm glaze over the sliced tomatoes and carefully toss so they are coated, but excess liquid does not drip onto the tart.
Remove the finished tart from the oven. Using a spoon, carefully arrange the marinated tomatoes on the surface, ensuring there is no excess liquid. Garnish with fresh basil leaves and serve warm or chilled.