6 Serves
70 Mins
In a large mixing bowl, combine the plain flour, spelt flour, cold butter, egg, and a pinch of salt. Work the mixture into a dough, press it evenly into a tart form, and chill in the refrigerator.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
173 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
321 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
327 mg / 1,250 mgPotassium
769 mg / 4,700 mgSodium
893 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a separate bowl, whisk the cream cheese, milk, eggs, and grated parmesan cheese until smooth. Season the mixture with salt, pepper, and nutmeg.
Remove the tart crust from the refrigerator and prick the bottom with a fork. Pour the cheese filling into the crust and bake in a preheated oven at 175°C for 25 minutes, covering with aluminum foil halfway through.
While the tart bakes, slice the mini tomatoes. In a small saucepan, whisk together the olive oil, white vinegar, honey, salt, and pepper. Toss the tomato slices in this dressing.
Once the tart is baked, spoon the marinated tomato slices onto the surface, being careful to drain excess liquid. Garnish with fresh basil leaves before serving.
4
g19
g43
g
French.jpg&w=3840&q=75)