This rich tart is traditionally made with ricotta cheese and butter, so I decided to replace the ricotta with cottage cheese, reduce the butter and use egg whites and it’s turned out really well! I have made it a few times now with both thyme and fresh sage, and it’s great either way. The first time that I made it was for a girls’ night out, and it was actually used as a dip ~ but the second time I made it, I used a pie dish and cut it into 6 pieces. I ate a piece for breakfast the other day!
3 cups cubed butternut squash (I used 1 medium sized squash). You can buy pre-cut butternut squash in the produce section of some grocery stores, like Trader Joe’s – which is very helpful if you don’t feel like wrestling with the squash.
1/4 cup Almond Meal or bread crumbs
1 Medium onion
1 Egg & 1 Egg White, beaten
2 cups of 2% cottage cheese
1/2 cup fresh grated Parmesan Cheese
2 Tbsp fresh sage or thyme
1 tsp Salt
1/4 tsp freshly ground nutmeg
Preheat the oven to 350 degrees. Peel and cube squash and steam until tender, let cool. While the squash is steaming, dice the medium onion and sauté in a pan in olive oil, until caramelized – this will add a lot of natural sweetness to the tart without having to add sugar. Once the squash is cooled, remove all excess water by wrapping it in a clean kitchen towel and squeezing all of the water out, this might take a while!
Spray a 9-inch glass pie plate with cooking spray and sprinkle with almond meal to coat.
In a large bowl, whisk together the whole egg, egg white and then stir in the cottage cheese. Stir in the grated parmesan cheese, sage or thyme, and nutmeg.
In another bowl, smash the drained butternut squash with salt, mix in the onions, and then incorporate into the cottage cheese mixture.
Spoon the mixture into the pie plate, and smooth the top with a spatula. Sprinkle a light coating of almond flour over the top and dot with pieces of butter (1 tbsp, cut into small cubes) or add a few sprinkles of parmesan cheese. Bake until set, about 45 – 50 minutes. Allow to cool, and cut into 6 slices. Serve warm or at room temperature.
This makes a great healthy option for the holiday tables that we will soon be setting!