This simple tart took only a matter of minutes to throw together, which was all I had when it came time for lunch. (I had been wanting to eat something savory and cheesy, but not heavy.) You can certainly make this only for yourself, though I think making a few of them and slicing up along a salad and fruit would be lovely for a meatless meal, girls' night, or as an appetizer any other time.
Notes: Garlic-infused olive oil is by Trader Joe's.
ROASTED ONION (TORTILLA) TART
Ingredients: one 8–10-inch tortilla, 1/2 cup sliced red onion, 2 tbsp. garlic-infused olive oil, sea salt, pepper, 1/3 cup grated Parmesan cheese, 1 cup cottage cheese, 1/4 cup crumbled Feta cheese.
For serving: prepared pesto, balsamic glaze, parmesan, fresh basil.
Makes 1 tart.
1. Make whipped cottage cheese: Add the cottage cheese, feta, and a pinch each of salt and pepper to your food processor or blender. Blitz until (mostly) smooth. Set aside.
2. Build the tart: Preheat oven to 400* F and line a baking sheet with parchment paper.
Brush the oil directly onto the parchment forming a circle as large as your tortilla. Lay the sliced onion on top and sprinkle to taste with salt and pepper. Cover with the grated Parmesan cheese. Spread 1/3-1/2 cup of the whipped cottage cheese over one side of the tortilla (there will be some leftover), then upend it over the onions (use the whipped cottage cheese as glue). Lay a piece of foil over the tortilla and roast for 27-30 minutes, removing the foil halfway through.
3. Serve: Remove the tart from the oven and flip it over onto a plate. Slice and serve immediately with pesto, balsamic glaze, fresh basil, and extra Parm if you like.
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Could these be eaten cold?