Cream Cheese Tart

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.