Cheese-Bacon Tart

Tara Donne
Prep: 20 minutes; Bake: 1 hour; Stand: 15 minutes.


Makes 4 servings (serving size: 1/4 of pie)

Nutritional 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


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


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.