Recipe

Sweet onion and cottage cheese tart

To get that golden glow, spray oil between the layers instead of using butter.

  • 38 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Sweet onion and cottage cheese tart
  • 9 sheets filo pastry
  • 50 gram butter, melted
  • 1 tablespoon oil
  • 2 onions, halved and finely sliced
  • 1 clove garlic, finely chopped
  • 5 eggs
  • 250 gram cottage cheese (i used one with chives)
  • 1/2 cup cream
  • sea salt and cracked pepper
  • thyme and feta for garnish
  • 4 carrots, coarsely grated
  • 1/4 cup sultanas or raisins
  • 2 tablespoon toasted pumpkin seeds
  • 1/2 red onion, finely sliced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon liquid honey

Method

Sweet onion and cottage cheese tart
  • 1
    Preheat the oven to 180°C.
  • 2
    Divide the filo into stacks of 3 sheets each. Butter in between the 3 sheets and then line a 23cm tin dish so they cross over and form an even layer. Leave the side with an overhang, then fold and scrunch over to form a rim. Chill until ready to cook.
  • 3
    Heat the oil and any remaining melted butter, then sauté the onion and garlic for 5-8 minutes until they start to caramelise. Set aside to cool.
  • 4
    Whisk the eggs in a large jug, stir in the cottage cheese and cream, then season well.
  • 5
    Arrange the sweet onions in the base of the filo tart shell and pour over the egg mixture. Place the tart on a tray and bake for 25-30 minutes or until puffed and golden and set in the centre.
  • 6
    Garnish the tart with crumbled feta and fresh thyme.
  • 7
    For the carrot salad, toss the carrots with the sultanas, seeds and onion, then dress with the combined oil, lemon juice and honey. Season with cracked pepper.

Notes

This makes a lovely, easy meal that’s simple but satisfying. The carrot salad adds a lemony hit and looks gorgeous. I’ve used cottage cheese and then topped off my tart with feta, but feel free to use ricotta and/or goat’s cheese too. You can add other cooked vegetables, such as diced pumpkin or kumara, or mix in grated courgette or baby spinach leaves.

More From Women's Weekly Food