Onion Cottage Cheese Tart

This rustic onion cottage cheese tart brings together creamy cheese filling with sweet pearl onions in a perfectly crisp shortcrust pastry. The simple French-inspired combination creates a dish that feels both elegant and comforting, perfect for a light lunch or as a starter for dinner parties.

I first made this tart for a springtime picnic with friends, and it has since become my go-to dish when hosting lunch gatherings. The balance between the creamy filling and sweet onions converts even those who claim not to like cottage cheese.

Ingredients

• Pie crust: Forms the crisp foundation, store-bought saves time but homemade adds a special touch
• Cottage cheese: Provides a protein-rich creamy base with delicate texture
• Parmigiano cheese: Adds savory depth and umami notes that elevate the simple filling
• Egg: Acts as a binding agent that helps the filling set properly
• Pearl onions: Offer subtle sweetness that caramelizes beautifully, choose firm onions with tight skins
• Olive oil: Helps the onions develop golden edges and prevents drying
• Salt and black pepper: Balance the flavors, freshly cracked pepper makes a noticeable difference

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Step-by-Step Instructions

Prepare the crust:

Line your tart pan with the pie crust, pressing it gently into the corners and sides. The crust should be even throughout to ensure consistent baking. If using homemade dough, roll it to about 3mm thickness for the perfect balance of crispness and structure.

Blind bake:

Prick the bottom and sides thoroughly with a fork to prevent bubbling. This initial baking at 200°C gives the crust a head start and ensures the bottom won't become soggy once filled. Look for just the slightest color change after 10 minutes.

Create the filling:

Whisk the egg first before adding other ingredients to ensure even distribution. When mixing in the cottage cheese and parmigiano, stir just until combined to maintain some texture. The filling should be creamy but still have small curds visible for that rustic appeal.

Prepare the onions:

Slice the pearl onions lengthwise very thinly for quick cooking and beautiful presentation. The thinner the slices, the more delicate the finished texture will be. Brushing with olive oil promotes even browning and adds subtle richness.

Assemble the tart:

Spread the cheese mixture evenly across the par-baked crust, making sure to reach the edges. Arrange the onion slices in an artistic pattern with the oiled sides facing up to showcase their beauty as they brown.

Final baking:

The longer baking time allows the filling to set properly while the onions caramelize. Watch for golden edges on the crust and slight browning on the onions. The filling should be just set with a slight wobble in the center when the tart is ready.

Pearl onions really make this tart special with their delicate sweetness. I discovered their magic in this recipe after trying it with regular onions first. My French grandmother always said good cooking often comes down to finding the right ingredient rather than complicated techniques, and this tart proves her wisdom perfectly.

Make-Ahead Options

This tart shines as a make-ahead dish for entertaining. You can prepare it completely up to a day in advance and reheat it gently at 160°C for about 10 minutes before serving. Alternatively, prepare the components separately storing the crust at room temperature and the filling in the refrigerator, then assemble and bake when needed. The flavors actually develop and improve slightly after a few hours.

Perfect Pairings

Create a complete meal by serving this tart with a peppery arugula salad dressed simply with lemon juice and olive oil. The bright acidity cuts through the richness of the cheese. For a heartier offering, roasted vegetables like asparagus or cherry tomatoes make excellent accompaniments. This tart also works beautifully as a starter before a fish or chicken main course.

Seasonal Variations

While pearl onions create a classic version, this adaptable tart welcomes seasonal changes. Summer brings opportunities for thin tomato slices or zucchini ribbons on top. In autumn, try thin slices of butternut squash or leeks instead of the pearl onions. Winter versions with caramelized regular onions and a sprinkle of thyme create a more robust flavor profile that stands up to cooler temperatures.

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Frequently Asked Questions

→ Can I use store-bought crust?

Yes, store-bought crust works well and saves time.

→ What can I serve with this tart?

A fresh green salad or a glass of white wine pairs nicely.

→ Can I make it ahead of time?

Yes, bake and refrigerate, then reheat in the oven before serving.

→ Can I use other onions?

Yes, thinly sliced shallots or red onions also work well.

→ Is it freezer-friendly?

It's best fresh, but can be frozen and reheated if needed.