Zurie'S Tomato And Cream Cheese Tart - cooking recipe

Ingredients

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

Preparation

Heat oven to 420 deg F/210 deg C (to start with).
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.
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.
Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
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.
Lovely side dish with fried chicken pieces.