Sweet Potato and Cottage Cheese Tart

The only way I ate cottage cheese growing up was with salt and pepper or in my mom’s lasagna. That’s the only way I thought you could eat it. One day, however, that all changed.

One sunny winter day, my husband and I met his Aunt for a day of downhill skiing. We had packed our lunches and after a morning of hitting the slopes we took a much needed lunch break in the chalet. That’s when his Aunt pulled out her lunch of cottage cheese with mixed berries. Cottage cheese with something sweet? I never would have thought!

Ever since that day I love eating my cottage cheese with any kind of fruit, a drizzle of honey and a sprinkle of chia seeds. It’s a perfect meal to wake up to or a protein-packed snack in the afternoon. I may even try it with some nuts next time just because I’m sure it would be delicious.

I wanted to make a tart that somehow incorporated Gay Lea cottage cheese but I needed it to be with something that my kids would love. That’s when I knew that if I made it with sweet potatoes and put it in a pie crust that they would love it. This Sweet Potato and Cottage Cheese Tart was the perfect weeknight dinner that I made ahead of time and just heated up after work.

This tart cooked up perfectly and the kids loved it! If you use a crust made with vegetable shortening then this meal would be a perfect vegetarian dish. Although we aren’t vegetarians it was nice to have a meatless meal that everyone enjoyed!

Print Sweet Potato Tart with Cottage Cheese
Prep time: 30 mins Cook time: 35 mins Total time: 1 hour 5 mins
Serves: 6-8
Ingredients

• 1 premade pie crust (if you use a vegetable shortening pie crust, this dish can be classified as vegetarian)
• 3 medium size sweet potatoes, diced
• 3-4 Tbsp. olive oil
• salt & pepper
• 1 medium onion, diced
• 1 Tbsp. olive oil
• 1 Tbsp, butter
• 1 cup cottage cheese
• ½ cup sharp/old cheddar cheese, shredded
• 3 eggs
• ⅓ cup parsley, roughly chopped
• salt & pepper
• ⅓ cup bread crumbs
• 1 Tbsp. butter, melted

Instructions

1. Preheat oven to 400 F. Place pie crust in a tart pan and mold with hands to fit. Place in the fridge until ready to use. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, add sweet potatoes, 3-4 Tbsp. olive oil and salt and pepper. Toss to coat well. Spread evenly on the lined baking sheet and cook for 20-25 minutes (until sweet potatoes are still slightly firm).
3. While sweet potatoes are cooking, fry diced onions in a frying pan with the 1 Tbsp. olive oil and 1 Tbsp. butter until onions are golden brown. Remove from heat.
4. In a medium size bowl, add cottage cheese, shredded cheese, 3 eggs, parsley and salt and pepper. Mix well until all ingredients are combined. Fold in onions and set mixture aside.
5. Once sweet potatoes are done, remove from oven and lower oven temperature to 350 F.
6. Remove tart pan from fridge and spread sweet potatoes evenly on the bottom of the dough.
7. Take cheese mixture and spread evenly on top of sweet potatoes.
8. In a small bowl, combine the bread crumbs and 1 Tbsp. butter. Sprinkle evenly on top of tart and bake for 35 minutes or until the middle of the tart is set.
9. Remove from oven and let sit for 5-10 minutes before cutting into it.
10. Enjoy!

3.2.1310
Recipe adapted from here.

“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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