A savoury cream cheese tart — a crisp homemade crust filled with creamy parmesan custard and topped with honey-vinegar marinated tomatoes and fresh basil.
This savoury cream cheese tart is a lovely light meal or starter — a buttery pastry case filled with a smooth, cheesy parmesan custard and topped with marinated tomatoes and fresh basil. Elegant, summery and surprisingly simple.
Prep 25 min
Cook 25 min
Total 60 min
Medium
- 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
Tags:
Tart Savory CheesyVideo
Preparation
- For the crust, make a dough from the flour, butter, egg and a pinch of salt, press it into a tart tin, and chill in the fridge.
- For the filling, stir the cream cheese and milk until smooth, then add the eggs and grated parmesan and season with salt, pepper and nutmeg.
- Take the crust from the fridge, prick the base with a fork, pour in the filling, and bake at 175°C for about 25 minutes, covering with foil after half the time.
- Meanwhile, slice the tomatoes. In a small pan, heat 3 tbsp olive oil, the white vinegar, honey, salt and pepper and combine well, then pour over the tomato slices and mix.
- With a spoon, arrange the tomato slices over the tart, avoiding too much liquid, then decorate with basil leaves and enjoy.
Tips from the ZestyPlate Kitchen
- Chill the pastry case before baking so it holds its shape and stays crisp.
- Beat the cream cheese filling until smooth for a silky, even set.
- Marinate the tomatoes in the honey-vinegar dressing for a sweet-sharp finish.
- Drain the tomatoes well before topping so the tart doesn't go soggy.
Frequently Asked Questions
Yes — bake the tart ahead and add the marinated tomatoes and basil shortly before serving.
A mix of cream cheese with parmesan works beautifully; ricotta or a soft goat's cheese are nice variations.
Lovely warm or at room temperature, making it great for a light lunch or buffet.
