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.
