Cottage Cheese Onion

This homestyle pearl onion and cottage cheese tart combines the gentle sweetness of baby onions with smooth cottage cheese on a rich, buttery crust. I stumbled upon this idea while trying to whip up fancy-looking but straightforward veggie dishes that seem special without needing expert cooking know-how.

I first threw this tart together for some friends who weren't sure about using cottage cheese in something savory. All doubts melted away after one taste, and now it's what I always make when veggie friends come over.

Ingredients

• Pie crust: Gives you that flaky, buttery base that makes this tart so good. Grab one from the store to save time
• Cottage cheese: Makes for a thick, protein-packed filling with a slight tang
• Parmigiano: Brings a rich, savory kick that works wonders with the mild cottage cheese
• Pearl onions: Turn sweet and mellow when cooked. Look for firm ones with no soft spots
• Fresh egg: Holds everything together and adds a nice richness
• Olive oil: Gets those onions looking golden and gorgeous
• Salt and black pepper: Pull all the flavors together. Try to use freshly ground pepper if you can

Step-by-Step Instructions

Prepare the crust:

Push your pie crust into a tart pan, making sure it's spread out evenly on the bottom and sides. Keep the thickness the same all around for good baking. If you bought a ready-made one, let it warm up a bit so it's easier to work with.

Blind bake:

Poke holes all over the crust with a fork to keep it flat. Stick it in a 200°C oven for 10 minutes. This step is key - it'll keep your crust from getting soggy once you add the filling.

Mix the filling:

Break an egg into a bowl and give it a quick whisk. Dump in your cottage cheese, grated parmigiano, and salt, then stir until it's all mixed but still has some texture. You want it thick enough to spread but not runny.

Prepare the onions:

Take the skins off your pearl onions and cut them into thin slices from top to bottom. Try to get them all about the same size so they cook evenly. Brush some olive oil on one side to help them brown up nicely in the oven.

Assemble the tart:

Grab your warm crust from the oven and quickly spread the cheese mix across the bottom. Don't dawdle - the warm crust helps the filling set up. Lay out your onion slices in a pretty pattern on top, with the oiled sides facing up.

Final bake:

Put your tart back in the oven for 30-35 minutes at 200°C. You'll know it's done when the edges turn golden, the filling feels firm, and the onions look caramel-colored.

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Those little pearl onions really make this dish special. I tried making it with regular onions at first but found out that pearl onions bring a natural sweetness and cute size that just looks better and tastes more balanced. My grandma from Italy always told me that in simple dishes, each ingredient needs to stand out on its own.

Make-Ahead Options

This tart works great when you need to plan ahead. You can put the whole thing together a day before and keep it in the fridge uncooked. Just let it warm up to room temp before baking. Or you can bake it earlier in the day and serve it at room temperature when guests arrive - it'll still wow everyone without any last-minute fuss.

Flavor Variations

The basic version tastes amazing, but you can always play around with it. Try mixing some fresh thyme or rosemary into the filling, or scatter some halved cherry tomatoes among the onions for bright pops of color and tanginess. If you want something heartier, try layering thin slices of zucchini or leeks under the onions.

Serving Suggestions

For a lovely lunch, pair this tart with a simple green salad and tangy dressing. The sour notes from the dressing really balance out the rich tart. A cold glass of Sauvignon Blanc or Pinot Grigio turns this simple meal into something that feels fancy. If you need a bigger dinner, add a cup of tomato soup on the side.

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Storage Tips

This tart stays good in the fridge for up to three days. To warm it back up, put it in a 160°C oven for about 10 minutes until it's just heated through. You can use the microwave if you're in a hurry but your crust might get a bit soft. I wouldn't recommend freezing it because the cottage cheese can get a weird grainy texture when it thaws.

Frequently Asked Questions

→ Is store pastry okay to use?

Of course! Pre-made shortcrust works well, although you can whip up your own if you'd like.

→ Which type of onions is best?

Sweeter pearl onions are perfect, but sliced regular onions can work too.

→ What can substitute Parmigiano?

Pecorino is a great swap, or any firm cheese that has a bold, nutty kick.

→ Can it be prepped ahead?

Sure! Chill the prepared tart and reheat in the oven when you're ready to enjoy.

→ What's the perfect way to serve it?

Pair the tart with a simple salad and a cold drink – white wine or sparkling water is ideal.