A tart is a great option for a dairy-free meal because there's no one who doesn't love a good tart; it's nutritious and so delicious. This time, I made an onion tart that won over everyone who tried it. It's easy, quick, and incredibly tasty.
And another bonus – the basic recipe works with many other vegetables, so you can vary it and make many other pies (at the end of the post I've written some ideas for more vegetables that would work with the mix).
So, as you can see, this is the kind of recipe I love the most. I hope you'll try it, and I'm sure that after you do, it will become a regular part of your recipe repertoire.
Onion tart (or pie) for Shavuot
Ingredients for the onion tart:
4 onions cut into strips
2 crushed garlic cloves
A little oil for frying (2-3 tablespoons)
Half a cube of Bulgarian cheese (I used 16%, you can use any fat percentage you want)
1 cup of cottage cheese
1 cup of Shamnat Hamoutsa cream
2 eggs
150g of grated Kashkaval cheese (or gouda)
2 tablespoons
salt and pepper
Preparation:
As mentioned – there aren't many steps, it's a quick and easy pie to prepare!
Sauté the onion briefly in 2-3 tablespoons of oil, stirring occasionally. It doesn't need to brown or darken. Towards the end, add the garlic and stir. The garlic greatly enhances the flavor. .
While the onion is frying, mix together all the other stuffing ingredients, starting with the eggs, cream, and cottage cheese.
Continue with the flour, then add the Bulgarian cheese and half the amount of kashkaval (reserve half of this cheese for topping at the end). It's perfectly fine to substitute any other hard cheese you like for the kashkaval: mozzarella, cheddar, manchego… in short – anything you enjoy.
Add the fried onion, and transfer all the batter to a lightly greased pan (most convenient with an oil spray).
Sprinkle the other half of the kashkaval cheese over the top and place in the oven for about 30 minutes at 180 degrees.
When the house is filled with delicious aromas, and you see that the pie has browned, that's the sign it's ready. I always let it rest for another 10 minutes in the turned-off oven so that it continues to cook inside without the top browning any further.
And there you have it, it wasn't such a big effort, we didn't waste a lot of dishes and we have an excellent pie for dinner or simply for a family meal for Shavuot.
You can make other pies with this dough – mushrooms (or onions and mushrooms), corn, peas, broccoli, lightly cooked grated sweet potatoes, and in short – any vegetable you like.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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