Cream Cheese Tart

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Rub the butter into the flour and salt, then work in the egg to form a firm dough.
2. Press the dough into a tart tin and chill it in the fridge until firm.
3. Beat the cream cheese with the milk until smooth, then whisk in the eggs, grated parmesan, and a seasoning of salt, pepper and nutmeg.
4. Take the chilled base out of the fridge and prick it all over with a fork.
5. Pour the cheese mixture into the base and bake at 175 degrees C for about 25 minutes, covering loosely with foil once it is halfway through cooking.
6. While the tart bakes, slice the plum tomatoes thinly.
7. Warm the oil, white vinegar and honey together in a small pan with salt and pepper, stirring until combined.
8. Pour the warm dressing over the sliced tomatoes and toss gently to coat.
9. Once the tart has cooled slightly, arrange the tomato slices over the top with a spoon, leaving behind any excess liquid.
10. Scatter with fresh basil leaves before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.