Spicy cheese and spring onion tart

Name: Spicy cheese and spring onion tart
Ingredients: 1 package (275 g) Belbake puff pastry from Lidl; 1 tablespoon olive oil; 200 g cottage cheese; 100 g spicy cheddar; 2 spring onions; 2 eggs; 3-4 tablespoons sour cream; 1/4 teaspoon salt; 1/2 teaspoon freshly ground pepper

Appetizers - Spicy cheese and spring onion tart by Vicentia K. - Recipia

Spicy cheese and spring onion tart has a thin pastry crust and a soft filling, lightly browned on top. Cottage cheese, spicy cheddar and spring onions give it the feel of a savory appetizer pie, with crumbly edges and a creamy center. I cut it into small squares and eat it with my hands while it’s still warm. Preparation: 20 minutes. Cooking: 20 minutes. Total time: 40 minutes. Serves: 4. About 500 kcal and 20 g protein per serving.

Ingredients

1 package (275 g) Belbake puff pastry from Lidl
1 tablespoon olive oil
200 g cottage cheese
100 g spicy cheddar
2 spring onions
2 eggs
3-4 tablespoons sour cream
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

1. Preheat the oven to 180-190°C. Unroll the pastry with its paper and place it on the large oven tray. 2. Brush the pastry with 1 tablespoon of olive oil. 3. Mash the cottage cheese with a fork. Coarsely grate the cheddar and finely chop the spring onions. 4. Mix the cheeses with the spring onions, eggs, sour cream and 1/4 teaspoon of salt. Spread the filling over the pastry and grind 1/2 teaspoon of pepper over the top. 5. Bake for 15-20 minutes, until browned on top. Cut the tart into portions and serve warm.

Notes

Homemade tzatziki sauce adds something refreshing alongside each slice. If there’s any left, let it cool, then keep it in a container in the fridge for up to 3 days. I put it in to bake while I set the table; pastry left warm for too long softens and is harder to handle. If the cottage cheese is very watery, leave it to drain in a sieve, otherwise the middle may still be soft after baking. For more heat, choose spicy cheddar, not just mature cheddar. It’s like a cheese pie, only with a much thinner pastry crust; it contains gluten, dairy and eggs.