Cream Cheese Tart

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Crust: 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 the it in the fridge.
2. 2Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg.
3. 3Take 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.
4. 4Cover the tart with some aluminium foil after half the time. In the mean time, slice the about 350g mini tomatoes.
5. 5In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and mix together well. Pour over the tomato slices and mix well.
6. 6With a spoon, lay the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and.