Cottage Onion Tart

This homemade pearl onion and cottage cheese tart combines sweet pearl onions with smooth cottage cheese on a flaky, buttery crust. I stumbled upon this dish during my search for fancy yet straightforward veggie meals that seem special without needing pro-level cooking skills.

The first time I whipped this up was for a lunch with friends who weren't sure about using cottage cheese in a savory dish. All doubts disappeared after one taste, and now it's my favorite thing to serve when vegetarians come over.

What You'll Need

• Pie crust: Gives a delicious buttery base for the tart. Don't worry about making it - store-bought saves time
• Cottage cheese: Makes a smooth, protein-packed filling with a slight tang
• Parmigiano: Brings rich, savory flavor that works with the mild cottage cheese
• Pearl onions: Turn sweet and delicious when cooked. Look for firm ones without soft spots
• Fresh egg: Holds everything together and adds a creamy texture
• Olive oil: Makes the onions turn beautifully golden
• Salt and black pepper: Bring out all the tastes. Try to use freshly ground pepper

How To Make It

Get the crust ready:

Push your pie crust into a tart pan, making sure it's spread evenly on the bottom and sides. Keep the thickness the same everywhere for proper cooking. If you bought pre-made crust, let it warm up a bit so it's easier to work with.

Pre-cook the crust:

Poke holes all over the crust with a fork to keep it flat while baking. Stick it in a 200°C oven for about 10 minutes. This step makes sure your crust won't get soggy after adding the filling.

Create the filling:

Break an egg into a bowl and beat it a little with a fork. Add in your cottage cheese, grated parmigiano, and some salt, then stir everything together but don't overmix. You want it to be thick enough to spread without being too runny.

Fix up the onions:

Peel your pearl onions and cut them into thin slices from top to bottom. Take your time cutting them the same size so they'll cook evenly. Brush some olive oil on top to help them turn golden and sweet in the oven.

Put it all together:

Take out your warm crust and spread the cheese mix evenly across the bottom right away. Don't dawdle - it works better while the crust is still warm. Top with your sliced onions in a nice pattern, making sure the oiled sides are facing up.

Finish baking:

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

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Pearl onions really make this dish special. I tried making it with regular onions at first but found that pearl onions have a sweeter taste and nicer look that works better in this tart. My nonna always told me that in simple dishes like this, every ingredient needs to taste good on its own.

Prep Ahead Tips

You can fix this tart ahead of time with no problems. Put the whole thing together a day early and keep it in the fridge before baking. Just let it warm up a bit before it goes in the oven. You can also bake it in the morning and serve it at room temp later for a stress-free meal that will still wow your guests.

Switch It Up

The basic version tastes amazing, but you can play around with it too. Try mixing in fresh herbs like thyme or rosemary with the cheese, or scatter some cut cherry tomatoes among the onions for bright pops of color and tang. If you want something heartier, add thin slices of zucchini or leeks under the onions.

What To Serve With It

For a perfect lunch, pair this tart with a simple green salad and light dressing. The tangy dressing goes really well with the rich tart. Add a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio to make an everyday meal feel fancy. If you need a more filling dinner, add a mug of tomato soup on the side.

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Keeping Leftovers

This tart stays good in the fridge for up to three days. To warm it 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 the crust might not stay as crisp. I don't recommend freezing it since the cottage cheese can get grainy when thawed.

Frequently Asked Questions

→ Is store-bought pastry okay for this dish?

Absolutely! Pre-made shortcrust pastry works great for this. Feel free to make your own if you're up for it.

→ Which onions should I pick?

Pearl onions are the go-to since they're sweet and small. But you can thinly slice regular ones in a pinch.

→ Can I swap Parmigiano for something else?

Sure thing! Use Pecorino or any hard cheese that's got a similar flavor and texture.

→ Can this tart be prepped ahead?

Yep, you can make it in advance, keep it in the fridge, and warm it up in the oven just before serving.

→ What pairs well with this tart?

Serve it up with a crisp salad and a cold glass of white wine or sparkling water for a refreshing bite.