Cream Cheese Tart

Retrieve the chilled crust from the fridge and prick the bottom with a fork. Pour the prepared filling into the crust.

Bake at 175 °C for about 25 minutes. After about 12-13 minutes (half the baking time), cover the tart loosely with aluminum foil to prevent the top from browning too much.

While the tart bakes, slice about 350g of mini tomatoes. In a small pan, warm 3 tbsp olive oil, 3 tbsp white vinegar, and 1 tbsp honey with a pinch of salt and pepper. Stir to combine.

Pour this warm dressing over the sliced tomatoes and mix gently to coat them evenly.