Basil, bell pepper and two cheese tartlet
I’m a cheese friend. Sometimes it takes just a tiny piece of emmental or grainy parmesan to calm my craving and sometimes I go all the way with a four cheese pizza.
Out of all cheeses, smooth cream cheese ranks very high on my comfort meter. On a normal day you will find me slathering spoonfuls on hot baguette slices. And when mid-night hunger pangs need to be battled, I eat it straight out of the tube.
Today, I used it to make an eggless tartlet. The cream cheese, heavy cream and milk mixture, forms an emulsion that is good enough to bind all the ingredients together without the usage of eggs.