Cottage cheese and grape tart

Name: Cottage cheese and grape tart
Ingredients: 300 g flour; 200 g butter; 1 g salt; 3 tablespoons sugar; 300 g cottage cheese; 100 g cream cheese; 1 egg; 1 egg yolk; 1 tablespoon starch; 100 g sugar; 150 g grapes; 2 medium nectarines (300 g); 1 teaspoon oil

Dessert - Cottage cheese and grape tart by Viorica B. - Recipia

The dough for the cottage cheese and grape tart chills for 30 minutes before you roll it out. The tender crust frames a creamy cottage cheese filling, topped with nectarines and baked grapes. I cut it into thin slices and serve it cold. Prep: 25 minutes. Cook: 45 minutes. Rest: 30 minutes. Total time: 100 minutes. Servings: 8. Approximately 510 kcal and 11 g protein per serving.

Ingredients

For the dough

300 g flour
200 g butter
1 g salt
3 tablespoons sugar

For the filling

300 g cottage cheese
100 g cream cheese
1 egg
1 egg yolk
1 tablespoon starch
100 g sugar

For the topping

150 g grapes
2 medium nectarines (300 g)
1 teaspoon oil

Preparation

1. Put the flour, butter cut into pieces, salt and sugar for the dough in a bowl. Knead by hand until a dough forms, wrap it in cling film and chill for 30 minutes. 2. Mix the cottage cheese with the cream cheese, egg, egg yolk, sugar and starch until the filling is smooth. 3. Heat the oven to 180°C. Sprinkle a little flour on the counter and roll out the dough. 4. Fit the dough into a 26 cm round tin greased with 1 teaspoon of oil, pressing it up the sides too. Pour in the filling and trim the excess dough. 5. Slice the nectarines and arrange them on top with the grapes. Bake the tart for 45 minutes, until the filling is set and the crust is golden.

Notes

Keep covered in the fridge for up to 3 days; you can bake it a day ahead and serve it cold. For a smoother filling, choose well-drained cottage cheese; if it’s lumpy, press it through a sieve. Ripe but still firm nectarines are easier to slice, and the baking time may vary a little depending on how juicy the fruit is. Use a 26 cm round tin; in a smaller one, the crust will be thicker. The dough contains gluten, and the filling contains dairy and eggs. I serve it with black tea; when sliced, it looks a little like a simple cheese tart, with the fruit on show.