Cream Cheese Tart

1. For the crust, make a dough from the flour, butter, egg and a pinch of salt, press it into a tart tin, and chill it in the fridge.
2. For the filling, stir the cream cheese and milk together until smooth, then beat in the eggs and grated parmesan and season with salt, pepper and nutmeg.
3. Take the crust from the fridge, prick the base all over with a fork, pour in the filling, and bake at 175°C for about 25 minutes, laying foil over the top once it's halfway through.
4. While that bakes, slice the tomatoes. In a small pan, heat 3 tbsp olive oil with the white vinegar, honey, salt and pepper until combined, then pour it over the tomato slices and toss.
5. Using a spoon, lay the tomato slices over the tart, leaving the excess liquid behind, then scatter over basil leaves and serve.

Tips from the ZestyPlate Kitchen

• Chill the pastry case before it goes in the oven so it keeps its shape and bakes crisp.
• Beat the cream cheese filling until it's completely smooth, which gives you an even, silky set.
• Let the tomatoes sit in the honey and vinegar dressing for a sweet-sharp edge.
• Drain those tomatoes well before they go on top, or the tart base turns soggy.