Cream Cheese Tart
Cream Cheese Tart is a classic United States starter that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Flour, Butter, Egg, Cheese, Milk, Eggs, Parmesan Cheese, Plum tomatoes, White Vinegar, Honey and Basil, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.
If you enjoy authentic United States cooking, be sure to also explore our recipe for Clam Chowder.
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Ingredients
- Flour250g
- Butter125g
- Egg1
- SaltPinch
- Cheese300g
- Milk100ml milk
- Eggs3
- Parmesan Cheese100g
- Plum tomatoes350g
- White Vinegar3tbsp
- Honey1 tbsp
- BasilTopping
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
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.
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 350g mini tomatoes.
In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp 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
šØāš³ Chef's Culinary Notes
Cultural Heritage
Cream Cheese Tart carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38Ā°Cā42Ā°C / 100Ā°Fā108Ā°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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