Cream Cheese Tart

Begin by preparing the crust: combine 250g of flour — mixing plain and wholegrain spelt flours adds a lovely nutty depth — with 125g cold buttery chunks, 1 egg, and a pinch of salt. Gently bring the dough together, being careful not to overwork it, then press it evenly into your tart form. Chill this in the fridge to rest and firm up, which ensures a crisp, flaky base. While the dough chills, prepare the filling by stirring 300g of smooth cream cheese with 100ml of milk until luxuriously creamy. Crack in 3 eggs, add 100g freshly grated Parmesan, and season with salt, pepper, and a sprinkle of fragrant nutmeg for warmth. Mix thoroughly to combine. Take the tart crust from the fridge and gently prick the base all over with a fork to prevent bubbling. Pour in your velvety filling, then bake at 175°C for around 25 minutes. To avoid over-browning, tent the tart with aluminum foil halfway through baking. Meanwhile, slice approximately 350g of mini plum tomatoes. In a small pan, warm 3 tablespoons olive oil, 3 tablespoons white vinegar, and 1 tablespoon honey, seasoning with salt and pepper. Toss the tomato slices in this tangy, sweet marinade. Once the tart is baked and slightly cooled, gently spoon the marinated tomatoes over the surface, avoiding any excess liquid to keep the crust crisp. Finally, garnish generously with fresh basil leaves for a pop of color and herbaceous aroma. Serve and enjoy this sophisticated yet straightforward delight!