Appetizers, puff pastry, tarts, Alsatian cheese tart 2 OLYMPUS DIGITAL CAMERA


1 puff pastry sheet (from a 17-1/4 ounce package), thawed

½ cup whole milk cottage cheese

¼ cup sour cream

¼ teaspoon salt

¼ teaspoon black pepper

6 bacon slices (6 ounces), cut crosswise into ½ inch pieces

1/3 cup packed thinly sliced onion

1 tablespoon freshly grated parmesan

1 large egg, beaten to blend



1.Put oven rack in middle position and preheat oven to 400*.

2. Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12 inch square. Transfer pastry to a parchment lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through) leaving a 1 inch border.

3. Blend cottage cheese, sour cream, salt and pepper in a blender until smooth.

4. Cook bacon in a 10 inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, but not crisp.) Remove from heat.

5. Spread cheese mixture evenly over pastry, staying within border. Scatter bacon and onion on top, then sprinkle with parmesan. Brush pastry border with egg. Bake until pastry is golden brown, 20 to 25 minutes. Cut into pieces and serve warm.


adapted from Gourmet Magazine, February, 2006

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