Zucchini and cottage cheese tart

6 servings

60 minutes

Zucchini and cottage cheese tart is a true embodiment of flavor and texture harmony. Inspired by European traditions, it combines a delicate, crispy base with an airy cottage cheese filling seasoned with aromatic herbs. The light caramelized taste of zucchini complements the softness of the cottage cheese, while the Parmesan crust adds zest. This tart is perfect for a light dinner, festive table, or morning breakfast. It is delightful both warm and chilled, allowing you to enjoy the depth of its flavors. The dish not only pleases the eye with its appetizing appearance but also surprises with a balance of tenderness and richness. Try this tart – it will surely become your favorite!

Energy value per serving

• Calories: 486.2
• Proteins: 22.1g
• Fats: 25.1g
• Carbohydrates: 43.4g

Ingredients

• Wheat flour: 150 g
• Whole wheat flour: 150 g
• Chicken egg: 2 pc
• Water: 2 tbsp
• Butter: 120 g
• Salt: to taste
• Cottage cheese: 400 g
• Dill: 1 bunch
• Basil: to taste
• Ground black pepper: to taste
• Parmesan cheese: 50 g
• Breadcrumbs: 2 tbsp

Cooking steps

1. For the base, I took wheat flour and whole wheat flour. Cut cold butter into cubes, mix with flour and a pinch of salt. Quickly rub with fingers into crumbs.

   Required ingredients:

   • Wheat flour: 150 g
   • Whole wheat flour: 150 g
   • Butter: 120 g
   • Salt:  to taste

2. Beat the egg with 2 tablespoons of cold water. Pour into the flour mixture and knead the dough.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Water: 2 tablespoons

3. The dough is elastic and mixes quickly. It doesn't need to be kneaded for long to prevent the butter from heating up from the warmth of the hands.

4. Roll out the dough to fit a 24 cm diameter mold and form small edges.

5. Prick the base with a fork, wrap it in film, and place it in the refrigerator.

6. Let's prepare the filling. Thinly slice the zucchini and fry in a pan with a little vegetable oil. Then place on a paper towel to remove excess fat. Let the zucchini cool.

   Required ingredients:

   • Cottage cheese: 400 g
   • Dill: 1 bunch

7. Chop the dill and basil leaves finely.

   Required ingredients:

   • Basil:  to taste

8. Add greens, salt, pepper, and one egg to the cottage cheese. Mix everything well.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Grate the parmesan on a fine grater and mix it with breadcrumbs.

   Required ingredients:

   • Parmesan cheese: 50 g
   • Breadcrumbs: 2 tablespoons

10. Place the mold with the batter in the oven at 180°C for 15 minutes.

11. Remove the baked base from the oven and spread the cottage cheese filling in it.

12. Zucchini slices overlapping. And sprinkle with cheese and breadcrumbs.

13. Reduce the oven temperature to 170*. Send the tart to the oven for 40 minutes.

14. Cool for 10-15 minutes in the mold, remove and serve the tart. It is delicious both warm and cold.