American · Starter
Cream Cheese Tart
Cream Cheese Tart features a buttery crust filled with a smooth, savory cream cheese and parmesan mixture, baked to perfection. Topped with tangy honey-vinegar glazed mini tomatoes and fresh basil, it offers a delightful balance of creamy and fresh flavors.
The Method
Instructions
Alright, let's start with the crust. Take 250 grams of flour , I personally love mixing plain flour with wholegrain spelt flour for a bit of extra nuttiness and texture, but you can use whichever you prefer. Combine that with 125 grams of cold butter, cut into small cubes, and 1 egg along with just a pinch of salt. Now, rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs, then gently bring it all together with the egg to form a nice dough. Be careful not to overwork it or it might get tough. Once you have your dough, press it evenly into your tart form, making sure to cover the base and sides nicely. Then pop it into the fridge to chill , this helps it firm up and stop shrinking when it bakes.
While the crust is chilling, let's whip up the filling. Grab 300 grams of cream cheese and 100 milliliters of milk, and stir them together until they're completely smooth and creamy. You can use a whisk or a hand mixer here; just aim for no lumps at all. Next, crack in 3 whole eggs and mix them in thoroughly. Now, add 100 grams of freshly grated parmesan cheese , this adds a lovely salty depth , and season with some salt, freshly ground pepper, and a gentle pinch of nutmeg. That nutmeg is subtle but really brings a warm undertone to the filling.
Once your crust has chilled for at least 20 to 30 minutes, take it out of the fridge. Use a fork to gently prick the bottom of the crust all over; this helps prevent any bubbling while baking and keeps it nice and flat. Pour your creamy filling right into the crust, smoothing the top a little with a spoon. Pop the tart into the oven preheated to 175 degrees Celsius and bake it for about 25 minutes. Halfway through baking, around 12 minutes in, cover the tart loosely with a piece of aluminium foil to stop the top from browning too much while it finishes cooking through. You want the filling to be just set, still a little wobbly in the center for the best texture.
While the tart is baking, slice up about 350 grams of mini tomatoes. I like to use plum tomatoes here for their sweetness and bright flavor. In a small pan, combine 3 tablespoons of olive oil, 3 tablespoons of white vinegar, and 1 tablespoon of honey. Heat that gently until the honey dissolves and the mixture is well combined, then season with a pinch of salt and pepper. Pour this tangy dressing over the sliced tomatoes and toss everything together so every slice is lightly coated and bursting with flavor.
When your tart is done baking, carefully take it out of the oven. Using a spoon, gently place the dressed tomato slices on top, trying not to add too much of the liquid from the pan , you want the tart to stay nice and crisp. Finally, scatter some fresh basil leaves over the top for a beautiful pop of color and that lovely herbal freshness. Let the tart cool just a little before you dig in , this way, the filling sets up perfectly and every bite is a delicious mix of creamy, tangy, and fresh. Enjoy!
While the crust is chilling, let's whip up the filling. Grab 300 grams of cream cheese and 100 milliliters of milk, and stir them together until they're completely smooth and creamy. You can use a whisk or a hand mixer here; just aim for no lumps at all. Next, crack in 3 whole eggs and mix them in thoroughly. Now, add 100 grams of freshly grated parmesan cheese , this adds a lovely salty depth , and season with some salt, freshly ground pepper, and a gentle pinch of nutmeg. That nutmeg is subtle but really brings a warm undertone to the filling.
Once your crust has chilled for at least 20 to 30 minutes, take it out of the fridge. Use a fork to gently prick the bottom of the crust all over; this helps prevent any bubbling while baking and keeps it nice and flat. Pour your creamy filling right into the crust, smoothing the top a little with a spoon. Pop the tart into the oven preheated to 175 degrees Celsius and bake it for about 25 minutes. Halfway through baking, around 12 minutes in, cover the tart loosely with a piece of aluminium foil to stop the top from browning too much while it finishes cooking through. You want the filling to be just set, still a little wobbly in the center for the best texture.
While the tart is baking, slice up about 350 grams of mini tomatoes. I like to use plum tomatoes here for their sweetness and bright flavor. In a small pan, combine 3 tablespoons of olive oil, 3 tablespoons of white vinegar, and 1 tablespoon of honey. Heat that gently until the honey dissolves and the mixture is well combined, then season with a pinch of salt and pepper. Pour this tangy dressing over the sliced tomatoes and toss everything together so every slice is lightly coated and bursting with flavor.
When your tart is done baking, carefully take it out of the oven. Using a spoon, gently place the dressed tomato slices on top, trying not to add too much of the liquid from the pan , you want the tart to stay nice and crisp. Finally, scatter some fresh basil leaves over the top for a beautiful pop of color and that lovely herbal freshness. Let the tart cool just a little before you dig in , this way, the filling sets up perfectly and every bite is a delicious mix of creamy, tangy, and fresh. Enjoy!
Pairs Well With
