January 13, 2012

Cheese-Bacon Tart

This breakfast earned reviews of "Interesting" and "It's good, but it's hard to explain." Everyone ate their portions, and my brother devoured the leftovers. (Of course, my brother thinks guacamole and chips are a perfectly acceptable breakfast, so his palate perhaps isn't the most refined.) Personally, I thought the flavor combination was good, but the phyllo dough turned mushy on the bottom, leaving something to be desired texturally.

Cheese-Bacon Tart
16 oz. cottage cheese
1 large egg
6 oz. chopped prosciutto
2 Tbsp. chopped onion

1/4 cup plus 2 Tbsp. grated Parmesan
1/4 tsp. grated nutmeg
1/4 tsp. black pepper
2 Tbsp. olive oil, divided
6 sheets frozen phyllo dough, thawed

Preheat oven to 375ºF. Puree cottage cheese and egg until very smooth. Lightly cook the prosciutto in a small skillet.  Transfer cottage cheese and proscuitto into a bowl, and combine with onion, Parmesan, nutmeg and pepper.

Brush bottom of 9-inch pie plate with 1 tsp. oil. Stack 2 phyllo sheets together, and brush them with 2 1/4 tsp. oil. Repeat with remaining phyllo and oil, alternating direction of layers.

Spoon cheese mixture into the phyllo. Pull phyllo  overhang in about 2 inches, leaving the center exposed. Brush top of phyllo with any remaining oil.

Place pie plate on baking sheet, and bake one hour until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing. Serves 4 to 6.

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