Zurie'S Tomato And Cream Cheese Tart

• 8 ounces pastry dough (short or puff or the recipe given in the intro, you might need more or less)
• 4 ounces cream cheese (125 g)
• 1 pinch salt (to taste)
• 2 tablespoons green onions, finely chopped (spring onions)
• 1/4 teaspoon black pepper
• 1 teaspoon hot pepper, finely chopped (no seeds or ribs)
• 1 tablespoon dried basil
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic, finely chopped
• 2 tablespoons fresh cream
• 1 egg
• 32 plum tomatoes, small (see photo, amount is approx.)
• 1/2 teaspoon sugar

1. Heat oven to 420 deg F/210 deg C (to start with).
2. Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue.
3. In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth.
4. Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
5. Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
6. Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
7. Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools.
8. Lovely side dish with fried chicken pieces.

pastry, cream cheese, salt, green onions, black pepper, hot pepper, basil, ground nutmeg, garlic, fresh cream, egg, tomatoes, sugar

Taken from www.food.com/recipe/zuries-tomato-and-cream-cheese-tart-400445 (may not work)