Wednesday, June 17, 2015

Tomato and Cottage Cheese Tart with Quinoa Crust

Tomato and Cottage Cheese Tart with Quinoa Crust

Cottage cheese has always been a staple in my house. My mother used to spread it on her morning toast and she'd mix it with apples or peaches for me as an after-school snack. I guess that stuck with me because I still sometimes make myself an afternoon snack of apples in cottage cheese. Although mom never cooked much with it, over the years I've learned that it's a great filling for casseroles and tarts, too.

Tomato and Cottage Cheese Tart with Quinoa Crust
As a kid I just liked the creamy, cool taste but as an adult, I'm in love with the nutritional content. My container of Friendship 1% is packed with 15 grams of protein in every serving. They call it the Original Superfood and I have to agree.

With summer almost here, I wanted to make a light lunch tart but, frankly, the idea of a crust-less quiche just makes me sad. I'm all about a crust but there's no reason that can't be healthy too.

I went for a simple filling with some garlic and herbs providing the flavor to the cottage cheese base. Before I added the egg I tasted it for seasoning and it was so good I was half tempted to just eat the whole thing and not even cook it. Check out the Friendship Dairies web site and social media pages for more nutritional information and recipe ideas. Enjoy!

Tomato and Cottage Cheese Tart with Quinoa Crust
by Hungry Couple
Prep Time: 25 Minutes
Cook Time: 65 Minutes
Ingredients (8 Servings)
  • Crust:
  • 3/4 Cup quinoa
  • 1 1/2 Cups water
  • 2 Tablespoons olive oil
  • 1 Egg
  • Salt and pepper to taste

  • Filling:
  • 2 Cups cottage cheese (I used Friendship 1%)
  • 2 Cloves garlic, peeled and minced
  • 1 Tablespoon chopped basil
  • 1 Egg
  • Salt and pepper to taste (I used 1/2 teaspoon of salt)
  • 1 Large tomato, sliced
Tomato and Cottage Cheese Tart with Quinoa Crust
Pre-heat the oven to 350 degrees.

Rinse the quinoa in a fine mesh strainer and add to a pot along with the water. Bring to a boil, cover, reduce the heat to low and simmer for 12 minutes. Turn off the heat but let the quinoa sit for an additional 5 minutes before fluffing with a fork. Add the olive oil and season to taste. Let cool for a few minutes then stir in the egg.

Press the quinoa mixture into a 9" tart pan with a removable bottom and bake for 25 minutes. Remove from the oven and let cool while you make the filling but leave the oven on.

Combine the cottage cheese, minced garlic and basil. Season to taste and fold in the egg. Pour the mixture into the quinoa crust, top with the tomato slices and return to the oven for an additional 30 minutes.

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Thank you to Friendship Dairies for sponsoring this post. As always, my opinions are my own. Thank you for supporting the products I love and use in my kitchen.


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