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!
- 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
- 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.
- 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).
- 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.
- 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.
- Once sweet potatoes are done, remove from oven and lower oven temperature to 350 F.
- Remove tart pan from fridge and spread sweet potatoes evenly on the bottom of the dough.
- Take cheese mixture and spread evenly on top of sweet potatoes.
- 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.
- Remove from oven and let sit for 5-10 minutes before cutting into it.
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.”