Crust: 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 it in the fridge.
Step 2 of 10
Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg.
Step 3 of 10
Take the crust out of the fridge and prick the bottom with a fork.
Step 4 of 10
Pour in the filling and bake at 175 degrees C for about 25 minutes.
Step 5 of 10
Cover the tart with some aluminium foil after half the time.
Step 6 of 10
In the mean time, slice about 350g mini tomatoes.
Step 7 of 10
In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well.
Step 8 of 10
Pour over the tomato slices and mix well.
Step 9 of 10
With a spoon, place the tomato slices on the tart, avoiding too much liquid on it.