ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese-Bacon Tart

Tara Donne
Yield Makes 4 servings (serving size: 1/4 of pie)
Prep: 20 minutes; Bake: 1 hour; Stand: 15 minutes.

Ingredients

  • 1 (16-ounce) container 1% low-fat cottage cheese
  • 1 large egg
  • 3 scallions, thinly sliced
  • 3 ounces Canadian bacon, diced
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 6 (14- x 9-inch) sheets frozen phyllo dough, thawed

Nutrition Information

  • calories 298
  • fat 14 g
  • satfat 4 g
  • monofat 7 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 76 mg
  • iron 2 mg
  • sodium 863 mg
  • calcium 286 mg

How to Make It

  1. Preheat oven to 375°. In a food processor or blender, purée cottage cheese and egg 1 minute or until very smooth. Transfer to a bowl; stir in scallions and next 4 ingredients (through pepper) until well-combined.

  2. Brush bottom of 9-inch pie plate with 1 teaspoon oil. Stack 2 phyllo sheets together; brush with 2 1/2 teaspoons oil. Place in pie plate with the sides hanging over. Repeat with remaining phyllo and 2 1/2 teaspoons oil, alternating direction of layers.

  3. Spoon cheese mixture into pie plate. Pull phyllo overhang in about 2 inches all around, leaving center of pie exposed. Brush top with remaining 1/2 teaspoon oil.

  4. Place pan on a baking sheet, and bake 1 hour or until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing.