Cheese-Bacon Tart

cheese-bacon-pastry Tara Donne


  • 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.

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

Nutritional Information

Calories per serving: 298
Fat per serving: 14g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 1g
Protein per serving: 21g
Carbohydrate per serving: 22g
Fiber per serving: 1g
Cholesterol per serving: 76mg
Iron per serving: 2mg
Sodium per serving: 863mg
Calcium per serving: 286mg