Onion Cottage Cheese Tart (Print version)

A savory Onion Cottage Cheese Tart with caramelized onions, thyme, and a creamy cottage cheese filling baked in a flaky crust.

# Ingredients:

For the crust

01 - 1 1/4 cups (155 g) all-purpose flour
02 - 1/2 teaspoon fine salt
03 - 8 tablespoons (113 g) cold unsalted butter, cubed
04 - 1 large egg yolk
05 - 2-3 tablespoons ice water

For the onions

06 - 1 tablespoon olive oil
07 - 2 medium yellow onions (about 14 oz / 400 g), thinly sliced
08 - 1/4 teaspoon kosher salt
09 - 1 teaspoon fresh thyme leaves, plus more for serving

For the filling

10 - 1 1/2 cups (340 g) full-fat cottage cheese
11 - 1/3 cup (80 ml) heavy cream
12 - 2 large eggs
13 - 1/2 cup (45 g) finely grated Parmesan or Gruyere
14 - 1/4 teaspoon black pepper
15 - Pinch of ground nutmeg, optional

# Instructions:

01 - Mix flour and salt in a bowl. Cut in the cold butter until pea-sized pieces remain. Stir in the egg yolk and 2 tablespoons ice water, adding 1 more tablespoon only if needed. Press into a disk, wrap, and chill for 30 minutes.
02 - Heat olive oil in a skillet over medium-low heat. Add onions and salt. Cook, stirring often, until soft and golden, 18-22 minutes. Stir in thyme during the last minute, then cool slightly.
03 - Heat the oven to 375°F (190°C). Roll the dough into a 9-inch tart pan. Prick the base, line with parchment, add pie weights, and bake for 15 minutes. Remove weights and bake 5 minutes more.
04 - Whisk cottage cheese, cream, eggs, Parmesan or Gruyere, black pepper, and nutmeg until combined. Blend the mixture briefly if you prefer a smoother custard.
05 - Spread about two-thirds of the cooked onions over the warm tart shell. Pour in the cottage cheese filling and scatter the remaining onions over the top.
06 - Bake for 25-30 minutes, until the edges are set and the center has a slight wobble. Cool for at least 15 minutes before slicing. Garnish with extra thyme if desired.

# Good to know:

01 - Best served warm or at room temperature after a short rest.
02 - The crust and onions can be prepared one day ahead.
03 - Use a 9-inch tart pan with a removable bottom for clean slices.

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