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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.

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

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.

Find it online: https://yumfoodusa.com/onion-cottage-cheese-tart-2/