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An appetising American starter featuring flour, butter, egg. A great way to begin any meal.
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Crust: make a dough from flour (I like mixing different flours like plain and wholegrain spelt flour), butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge.
Filling: stir cream cheese and milk until smooth, add in 3 eggs, grated parmesan cheese and season with salt, pepper and nutmeg.
Take 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.
Cover the tart with some aluminium foil after half the time.
In the mean time, slice about mini tomatoes.
In a small pan heat olive oil, white vinegar, honey, salt and pepper and combine well.
Pour over the tomato slices and mix well.
With a spoon, place the tomato slices on the tart, avoiding too much liquid on it.
Decorate with basil leaves and enjoy
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Recipe from Macro Kitchen — macro.kitchen/recipes/cream-cheese-tart
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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