Sweet Onion And Cottage Cheese Tart - cooking recipe

Ingredients

9 sheets phyllo dough, thawed
3 tbsp butter, melted
1 tbsp oil
2 None onions, thinly sliced
1 clove garlic, finely chopped
5 None eggs
1 cup cottage cheese or ricotta cheese
1/2 cup light cream
None None Thyme leaves and feta cheese, for garnish
None None FOR THE CARROT SALAD
4 None carrots, coarsely grated
1/4 cup raisins
2 tbsp toasted pumpkin seeds
1/2 None red onion, thinly sliced
1/4 cup olive oil
1/4 cup lemon juice
1 tbsp honey

Preparation

Preheat the oven to 350\u00b0F.
Divide the phyllo into stacks of 3 sheets each. Butter in between the 3 sheets. Use the stacks to line a 9-inch pie plate, placing them in the pie plate so they cross over and form an even layer. Fold and scrunch over the overhang to form a rim. Refrigerate until ready to fill.
Heat the oil and any remaining melted butter in a medium skillet on medium heat. Saute the onion and garlic for 5-8 mins until they start to caramelize. Set aside to cool.
Whisk the eggs in a large bowl. Stir in the cottage cheese and cream; season well. Arrange the onions in the bottom of the phyllo tart crust. Pour in the egg mixture. Place the tart on a baking pan.
Bake for 25-30 mins or until puffed and golden and set in the center. Garnish the tart with fresh thyme and crumbled feta cheese.
For the carrot salad, toss the carrots, raisins, pumpkin seeds and onion in a large bowl. Drizzle with the combined oil, lemon juice and honey; toss to combine. Season with cracked pepper. Serve with the tart.