Cheese-Bacon Tart

Name: Cheese-Bacon Tart
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

9 ingredients

4 steps

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

Directions

1

Preheat oven to 375°. In a food processor or blender, puree 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.