Simple Ways Living

Savory Cheese Tart with Herbs & Cherry Tomatoes

Savory Cheese Tart with Herbs & Cherry Tomatoes

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Savory Cheese Tart with Herbs & Cherry Tomatoes

Savory Cheese Tart with Herbs & Cherry Tomatoes

This elegant savory cheese tart combines a tender cottage-cheese pastry with a rich filling of cream cheese, mozzarella, Parmesan, fresh herbs, almonds, peppercorns, and cherry tomatoes. It’s a beautiful vintage-inspired appetizer for celebrations, brunch, or a cold buffet.
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Prep Time 35 minutes
Cook Time 1 hour
Resting time 30 minutes
Total Time 2 hours 5 minutes
Servings: 10
Course: Appetizer
Cuisine: European
Calories: 510
Ingredients Method Notes

Ingredients
  

For the crust
  • 170 g all-purpose flour
  • 150 g cottage cheese
  • 150 g butter, softened
  • Salt, to taste
  • Flour, as needed for rolling
For the cheese filling
  • 600 g fresh cheese
  • 150 g heavy cream
  • 3 large eggs
  • 30 g grated Parmesan cheese
  • 200 g mozzarella cheese, grated or finely chopped
  • 10 g fresh parsley
  • 10 g fresh chives
  • 10 g fresh basil
  • 10 g fresh rosemary
  • 10 g fresh thyme
  • Salt, to taste
  • Black pepper, to taste
  • 50 g almonds, chopped
  • 12 pink peppercorns
  • 1 tbsp lemon juice
  • Cherry tomatoes, for serving

Method
 

  1. Make the pastry. Combine the flour, cottage cheese, softened butter, and a pinch of salt. Knead just until a smooth dough forms.
  2. Wrap or cover the dough and refrigerate for 30 minutes.
  3. Preheat the oven to 225°C (435°F).
  4. Roll out the chilled pastry and use it to line the bottom and sides of a springform pan. Prick the pastry with a fork.
  5. Cover the pastry with baking paper and fill with baking weights or dried beans. Blind bake for 10 minutes.
  6. Remove the baking paper and weights. Reduce the oven temperature to approximately 180°C (350°F).
  7. For the filling, beat the fresh cheese with the cream, salt, black pepper, and eggs until combined.
  8. Stir in the chopped parsley, chives, basil, rosemary, thyme, Parmesan, and mozzarella.
  9. Pour the cheese mixture into the partially baked crust and smooth the surface.
  10. Bake for approximately 50 minutes, or until the filling is set and the top is lightly golden.
  11. Remove from the oven and allow the tart to cool.
  12. Sprinkle the top with chopped almonds and pink peppercorns, then drizzle with the lemon juice.
  13. Garnish with cherry tomatoes and additional fresh herbs before serving.

Notes

Fresh cheese: The Latvian svaigsiers refers to a soft, mild fresh cheese. Cream cheese is the easiest widely available substitute, although quark-style fresh cheese can also work.
Herbs: The cookbook lists parsley, chives, basil, rosemary, and thyme. Fresh herbs will give the closest result.
Pink peppercorns: The original specifies 12 pink peppercorns, which are used as part of the finishing garnish.
Serving: This tart can be served slightly warm or at room temperature and would be particularly good as part of a brunch or savory buffet.

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