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Cottage cheese recipes for cooking and baking

Cottage Cheese and Spring Vegetable Tart

A light and creamy tart featuring cottage cheese, seasonal vegetables, and fresh herbs, perfect for brunch or a light dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tart
  • 1 9-inch pie crust or sheet of puff pastry Store-bought or homemade
  • 2 cups full-fat cottage cheese Drained slightly for firmer texture
  • 2 large eggs Room temperature
  • ½ cup grated Parmesan or Pecorino Romano
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup sour cream or plain Greek yogurt Optional for extra creaminess
  • 1 small shallot Finely minced (or substitute with 1/4 small red onion)
  • 1 clove garlic Grated or minced
  • 10-12 spears asparagus Trimmed and cut into 1–2 inch pieces (save tips for garnish)
  • ½ cup shelled fresh peas or thawed frozen peas Seasonal bright pop
  • 2 tablespoons fresh dill, chives, or parsley Chopped (mix herbs to taste)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt Plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • Pinch red pepper flakes Optional
  • ¼ teaspoon nutmeg Optional; small amount brightens dairy
  • 1 tablespoon melted butter or egg wash For crust
For the quick whole-wheat crust (optional)
  • 1 ¼ cups whole-wheat flour
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter Cubed
  • 3-4 tablespoons ice water

Method
 

Prep and preheat
  1. Preheat the oven to 375°F (190°C). If using a tart pan, lightly butter or spray it. If making a galette, line a baking sheet with parchment.
  2. Trim woody ends of asparagus and cut into 1–2 inch pieces; reserve tips for garnish.
Quick-roast or blanch asparagus
  1. Roasting method: Toss asparagus pieces with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a small baking sheet and roast at 400°F (200°C) for 8–10 minutes until bright and slightly tender. Add tips for the final 4 minutes.
  2. Blanching method: Bring a pot of salted water to a boil, add asparagus pieces and cook 2–3 minutes until bright green. Immediately plunge into ice water to stop cooking.
Prepare the crust (if making from scratch)
  1. For whole-wheat crust: Pulse flour and salt in a food processor, add cold butter and pulse until coarse crumbs. Add ice water until dough comes together. Press into tart pan and chill 15 minutes. Blind bake at 375°F for 12–15 minutes with weights until just set.
  2. Store-bought crusts: Prick the bottom lightly and par-bake for 8 minutes.
Make the cottage cheese filling
  1. In a blender, combine drained cottage cheese, eggs, Parmesan, lemon zest, lemon juice, sour cream (if using), shallot, garlic, nutmeg, and a pinch of salt and pepper. Blend until smooth.
  2. Stir in chopped herbs, roasted/blanched asparagus, and peas. Taste and adjust seasoning.
Assemble and bake
  1. Pour filling into prepared crust and smooth the top. Arrange reserved asparagus tips on the surface.
  2. Brush crust edges with melted butter or egg wash. Bake at 375°F for 30–40 minutes until filling is set and top is lightly golden.
Cool and serve
  1. Let the tart cool 10–15 minutes before slicing to help the filling set.

Notes

Draining cottage cheese helps prevent a watery tart. A blender makes the filling silkier but hand mixing is fine for more texture. Options for crust include using puff pastry or a whole-wheat crust.