A vegetarian shortcrust tart filled with cottage cheese and pearl onions. This savoury pie is a lovely vegetarian lunch option, with a nice salad and a glass of white wine.
Press a pie crust into a tart pan. You can either use store-bought or make it yourself.
Prick the bottom and sides of the shortcrust pastry with a fork and bake in the pre-heated oven at 200°C (390°F) for 10 minutes.
Crack an egg into a mixing bowl and lightly whisk it with a fork. Add the cottage cheese, grated parmigiano and salt and mix to combine.
Peel and thinly slice the pearl onions lengthways. Lightly brush the top side with olive oil.
After 10 minutes, take the shortcrust out of the oven and add the cheese and egg mixture, spreading it evenly all over the base.
Place the thinly sliced onions over the cottage cheese filling, oiled side facing up. Add a dusting of freshly cracked black pepper.
Return the tart to the oven and bake another 30-35 more minutes always at 200°C (390°F).