Today I'm sharing a very tasty tart loaded with vegetables and several kinds of cheese. For the crust I used my favorite cottage cheese dough — I've made it many times before, for example in this recipe: Meat Pie with Cheese. For this dough, use good-quality butter and flavorful cottage cheese; I used grainy 9% cottage cheese. For the filling you'll need cabbage — either fresh or frozen works great, either one is fine! Choose the cheese to your liking; in the ingredients I listed what I used, including blue cheese, which I absolutely love. If you're not a fan, you can of course swap it for any cheese you enjoy — just make sure it has a bold flavor. The total amount of cheese should be 200 g, since it not only adds flavor but also helps bind all the other ingredients together. The tart turned out so delicious that the three of us — my husband, our child, and I — practically devoured it in one sitting. So good!
Ingredients:
- Crust:
- 150 g flour
- 150 g cottage cheese
- 75 g butter
- 1 egg yolk
- 0.5 tsp baking powder
- 0.5 tsp salt
- Vegetable Filling:
- 200 g cauliflower (net weight)
- 200 g broccoli (net weight)
- 100 g cherry tomatoes
- 100 g onion
- salt, pepper
- Cheese to taste (200 g total):
- 75 g mozzarella
- 75 g semi-hard cheese
- 50 g blue cheese
How to cook vegetable tart with cheese
Make the dough. Combine the flour, baking powder, and salt in a food processor and mix. Add the softened butter cut into pieces and the cottage cheese broken into chunks.
On a lightly floured surface, roll the dough into a circle a few centimeters larger in diameter than your baking pan (my pan is 27 cm in diameter). Wrap the dough around the rolling pin and transfer it to the pan. Refrigerate for a couple of hours, or overnight.
Prepare the filling. Slice the onion into half-rings and sauté in clarified butter or a mix of vegetable oil and butter.
Cut the cauliflower from the core, keeping only the florets. Drop them into salted boiling water and cook until just barely tender, about 5–7 minutes. The cauliflower should be al dente. Drain in a colander and let cool.
Drop the broccoli into salted boiling water the same way and cook for just 2–3 minutes — it should also be al dente. Drain in a colander and cool it down quickly; you can even put it in the refrigerator or freezer. It's very important to cool broccoli quickly, since it keeps cooking even after you drain the water.
Prepare the cheeses. I grated the semi-hard cheese and the mozzarella on a coarse grater and crumbled the blue cheese into large pieces.
Assemble the tart. At this point the dough in the pan should be very cold, the vegetables should also be cold, and the oven should be preheated. Spread the onion over the dough.
Distribute the cheese, tucking it between the cabbage florets. Place the quartered cherry tomatoes on top. Season with pepper. Press the filling firmly into the crust with your palms.
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