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Cream Cheese Tart

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  • Flour - 250g
  • Butter - 125g
  • Egg - 1
  • Salt - Pinch
  • Cheese - 300g
  • Milk - 100ml milk
  • Eggs - 3
  • Parmesan Cheese - 100g
  • Plum tomatoes - 350g
  • White Vinegar - 3tbsp
  • Honey - 1 tbsp
  • Basil - Topping


  • 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.

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