Step 2

Stir together the cream cheese and milk until smooth. Beat in the 3 eggs, then add the grated Parmesan. Season with salt, pepper, and nutmeg.

Step 3

Remove the chilled tart case from the fridge and prick the base with a fork. Pour in the cream cheese filling.

Step 4

Bake for about 25 minutes, until the filling is set and golden. Cover loosely with foil after about 12 minutes so the top doesn't brown too fast.

Step 5

While the tart bakes, slice the cherry tomatoes. In a small pan, warm the olive oil, white wine vinegar, honey, salt, and pepper together and stir to combine. Pour over the tomatoes and toss to coat.

Step 6

Spoon the dressed tomatoes over the baked tart, avoiding excess liquid. Decorate with fresh basil leaves and serve.