Cream Cheese Tart

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