Russian Carrot Tart - cooking recipe

Ingredients

3 tablespoons butter
1 cup minced onion
1/2 teaspoon salt
1 lb carrot, peeled, sliced
1 tablespoon flour
1 1/2 cups cottage cheese
1/2 cup grated mild white cheese
1 egg, beaten
lots fresh ground black pepper
1 tablespoon dried dill weed
3 tablespoons wheat germ
paprika

Preparation

Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
Add the carrots and 1/2 teaspoon salt and cover the skillet.
Cook, stirring occasionally, until carrots are tender.
Uncover and stir in flour.
Preheat oven to 375.
Beat the cheese and egg in a bowl.
Stir in the carrot mixture, black pepper, and dill.
Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry).
Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
Let stand 5 minutes before cutting.