Onion & Cottage Cheese Tart

This Onion & Cottage Cheese Tart is a rustic, savory dish that balances creamy cheese with the natural sweetness of caramelized pearl onions and the depth of aged Parmigiano. Nestled in a crisp shortcrust pastry, this tart is ideal for a light lunch, weekend brunch, or as part of a wine-and-cheese gathering. Simple yet elegant, it embodies the charm of Mediterranean-inspired comfort cooking.

Why You’ll Love This Recipe

This tart offers a satisfying contrast between the flaky, golden crust and its rich, creamy filling. The cottage cheese provides a light and slightly tangy base, complemented by the umami of Parmigiano Reggiano and the mellow sweetness of sautéed onions. The recipe is straightforward, requires minimal preparation, and yields a dish that feels both comforting and refined. It’s a wonderful meatless main, pairs beautifully with a crisp green salad, and is elevated further by a glass of dry white wine.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

pie crust (homemade or store-bought)
cottage cheese
Parmigiano Reggiano, grated
egg
pearl onions (or small red onions, halved)
olive oil
salt
freshly ground black pepper

Directions

Prepare the Pie Base:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch tart pan.
3. Prick the base with a fork to prevent puffing.
4. Pre-bake the crust for 10 minutes. Remove from oven and set aside.

Sauté the Onions:

1. In a skillet, heat the olive oil over medium heat.
2. Add the halved pearl onions and cook for 5–7 minutes until softened and lightly golden.
3. Remove from heat and let cool slightly.

Make the Filling:

1. In a bowl, combine the cottage cheese, egg, grated Parmigiano, salt, and black pepper.
2. Whisk until smooth and evenly blended.

Assemble the Tart:

1. Pour the cottage cheese mixture into the pre-baked crust and spread it evenly.
2. Arrange the sautéed onions, cut-side up, on top of the filling in a decorative pattern.

Bake:

1. Return the tart to the oven and bake for 25–30 minutes, until the filling is set and lightly golden.
2. Allow to cool slightly before slicing.

Serve:

1. Serve warm or at room temperature.
2. Pair with a fresh green salad and a chilled glass of dry white wine for a complete meal.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories per serving: 290 kcal

Variations

• Herb-Infused: Add fresh thyme, chives, or rosemary to the cheese filling for extra flavor.
• Crust-Free Option: Bake the filling in individual ramekins for a crustless, low-carb version.
• Different Onions: Use shallots or leeks if pearl onions are unavailable.
• Spiced Version: Add a pinch of nutmeg or paprika to the filling for a subtle warm note.
• Cheese Blend: Combine cottage cheese with ricotta or goat cheese for a richer filling.

storage/reheating

Store leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a 300°F (150°C) oven for 10–12 minutes or microwave briefly until heated through. This tart is also excellent served cold or at room temperature, making it convenient for make-ahead meals and packed lunches.

FAQs

Can I make this tart in advance?

Yes, it can be prepared a day ahead and reheated or served at room temperature.

Can I use red onions instead of pearl onions?

Yes, small red onions, halved or sliced, make a great substitute and offer a similar sweetness.

Is it necessary to pre-bake the crust?

Pre-baking prevents the crust from becoming soggy and ensures a crisp base.

Can I use a different cheese instead of cottage cheese?

Ricotta or a mix of ricotta and feta can be used for a similar texture and slightly different flavor.

What wine pairs best with this tart?

A dry white wine such as Sauvignon Blanc, Pinot Grigio, or a light Chardonnay complements the savory and creamy elements well.

Is this tart suitable for vegetarians?

Yes, provided the Parmigiano used is a vegetarian-friendly variety (not made with animal rennet).

Can I freeze the tart?

Freezing is not recommended due to the high moisture content of the filling, which can affect the texture upon thawing.

How do I keep the onions from burning?

Sauté them gently and place them cut-side up on the filling to prevent scorching during baking.

Can I make the crust from scratch?

Absolutely, a homemade shortcrust pastry will enhance the overall flavor and texture.

What kind of salad goes well with this?

A simple mixed greens salad with vinaigrette or an arugula salad with lemon dressing complements the richness of the tart.

Conclusion

The Onion & Cottage Cheese Tart is a comforting, savory bake that pairs rich dairy flavors with the sweetness of gently sautéed onions. Its rustic appeal and easy preparation make it a versatile addition to your meal rotation, whether served as a main course, side dish, or elegant appetizer. Light yet satisfying, it’s a beautiful example of how simple ingredients can create something special.

Onion & Cottage Cheese Tart

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This Onion & Cottage Cheese Tart combines creamy cottage cheese, golden pearl onions, and nutty Parmigiano Reggiano in a flaky shortcrust base. Rustic, savory, and effortlessly elegant—perfect with a green salad and crisp white wine for brunch, lunch, or light dinner.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Savory Tart, Brunch
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 pie crust (homemade or store-bought)

• 250g cottage cheese

• 50g Parmigiano Reggiano, grated

• 1 egg

• 40g pearl onions (or small red onions, halved)

• 2 tbsp olive oil

• 1/3 tsp salt

• Freshly ground black pepper, to taste

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Instructions

Prepare the Pie Base:

1. Preheat the oven to 375°F (190°C).

2. Roll out the pie crust and gently press it into a 9-inch tart pan.

3. Prick the bottom with a fork and pre-bake for 10 minutes. Remove from the oven and set aside.

Sauté the Onions:

1. Heat olive oil in a skillet over medium heat.

2. Add halved pearl onions and cook for 5–7 minutes until softened and golden.

3. Set aside to cool slightly.

Make the Filling:

1. In a bowl, whisk together the cottage cheese, egg, Parmigiano Reggiano, salt, and a good pinch of black pepper until smooth.

Assemble the Tart:

1. Pour the cheese filling into the pre-baked crust and spread evenly.

2. Arrange the sautéed onion halves, cut side up, on top of the filling in a decorative pattern.

Bake:

1. Bake the tart at 375°F (190°C) for 25–30 minutes, or until the filling is set and golden.

2. Allow to cool slightly before slicing.

Serve:

• Serve warm or at room temperature with a fresh green salad and a glass of chilled dry white wine.

Notes

• Use red pearl onions for a splash of color and sweetness.

• Swap in ricotta if cottage cheese isn’t available.

• Add thyme or rosemary for a herby twist.