There’s something so satisfying about pulling a golden, bubbling tart from the oven—especially when it’s filled with cheesy goodness and sweet, tender onions.
This Savory Cottage Cheese Tart is a rustic yet elegant dish that’s perfect for brunch, lunch, or a cozy dinner with salad and wine.
Why I Love This Recipe
The cottage cheese filling is creamy, savory, and protein-packed.
Pearl onions become sweet and caramelized in the oven.
A crisp, golden pie crust gives the perfect buttery base.
It’s surprisingly easy to make with minimal ingredients.
Great for meal prep, gatherings, or a light vegetarian main!
What You’ll Need (Ingredient Highlights)
Pie crust – You can use a store-bought crust or make your own shortcrust pastry.
Cottage cheese – Soft, mild, and creamy with a slightly tangy edge.
Parmigiano – Adds sharp, salty depth to the filling.
Egg – Helps bind the mixture and gives richness.
Pearl onions – When thinly sliced and baked, they soften and become beautifully sweet.
Olive oil – For brushing the onions and enhancing flavor.
Salt and black pepper – Simple seasonings that bring it all together.
Pro Tips Before You Start
Blind-bake the crust for a crisp base that doesn’t get soggy.
Whisk the egg before mixing to help everything blend evenly.
Slice onions very thin so they cook fully and caramelize slightly.
Use freshly cracked black pepper for the best aroma and taste.
Let the tart rest a few minutes before slicing for clean cuts.
How to Make Savory Cottage Cheese Tart
Step 1: Prepare the Crust
Place your pie crust into a tart pan, pressing it gently into the edges.
Prick the bottom and sides with a fork to prevent bubbling.
Step 2: Pre-Bake the Crust
Bake the crust in a preheated oven at 200°C (390°F) for 10 minutes to help it set and crisp up.
Step 3: Mix the Filling
In a bowl, whisk the egg lightly.
Stir in the cottage cheese, grated parmigiano, and salt.
Mix until well combined.
Step 4: Prep the Onions
Peel and thinly slice the pearl onions lengthwise.
Lightly brush the sliced sides with olive oil.
Step 5: Assemble the Tart
Take the crust out of the oven and spread the cheese mixture evenly across the base.
Arrange the onions on top, oiled side up. Finish with a sprinkle of black pepper.
Step 6: Bake
Return the tart to the oven and bake for 30–35 minutes at 200°C (390°F), until golden and set.
What to Serve It With
A fresh arugula or spinach salad
Chilled tomato or roasted red pepper soup
Light white wine or sparkling water with lemon
Crispy roasted potatoes or a simple slaw
Brunch spread with fruit and pastries
Variations / Substitutions
Use ricotta or cream cheese in place of cottage cheese for a smoother texture.
Swap parmigiano with sharp cheddar or pecorino.
Add sautéed spinach, mushrooms, or leeks to the filling.
Use shallots or red onions if pearl onions are unavailable.
For a gluten-free version, use a GF tart shell.
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 3 days.
Freezer – Wrap slices tightly and freeze for up to 2 months.
Reheat in the oven to maintain crispness.
Reheating – Warm slices in the oven at 160°C (320°F) for about 10 minutes.
FAQs
Can I use ricotta instead of cottage cheese?
Yes, ricotta works well and creates a smoother filling.
Do I have to blind-bake the crust?
It helps prevent sogginess, so it’s highly recommended.
Can I make this tart ahead of time?
Yes, bake and chill. Reheat before serving or enjoy cold.
What can I use instead of pearl onions?
Try thinly sliced shallots or sweet onions.
How do I know when the tart is done?
The edges should be golden and the center set with a slight jiggle.
Can I add herbs or spices?
Absolutely! A bit of thyme, nutmeg, or paprika adds a great twist.
Is this tart good for brunch?
It’s perfect for brunch, especially with a green salad and mimosa!
Final Thoughts
This Savory Cottage Cheese Tart is proof that simple ingredients can make something truly special.
The combination of creamy cheese, tender onions, and flaky crust is comforting and elegant.
It’s a recipe I return to again and again—reliable, impressive, and totally delicious.
