Alsatian Cheese Tart

From the kitchen of Carly

A crispy puff pastry base topped with silky cheese custard, caramelized onions, and tender bacon. This Alsatian classic delivers savory depth in every bite, balancing creamy richness with smoky, salty accents. Perfect for brunch or a light dinner.

Alsatian Cheese Tart

Alsatian cheese tart is the answer when you want something that feels fancy but comes together in under an hour. Puff pastry stays shatteringly crisp while the filling stays creamy, thanks to blended cottage cheese and sour cream instead of eggs. The bacon stays tender rather than rigid, which matters, and the whole thing works at room temperature, making it perfect for feeding a crowd without stress.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1puff pastry sheet , thawed
  • 1/2 cupwhole-milk cottage cheese
  • 1/4 cupsour cream
  • 1/4 tspsalt
  • 1/4 tspblack pepper
  • 6 ozbacon slices , cut crosswise into 1/2-inch pieces
  • 1/3 cuppacked thinly sliced onion
  • 1 tbspfreshly grated parmesan

Instructions

  1. Position a rack in the middle of the oven and heat it to 400°F.

  2. On a lightly floured surface, use a lightly floured rolling pin to roll the pastry out into a 12-inch square, then lift it onto a large baking sheet.

  3. Combine the cottage cheese, sour cream, salt, and pepper in a blender and run it until the mixture is completely smooth.

  4. Set a 10-inch skillet over moderate heat and cook the bacon, stirring occasionally, until it just starts to brown and is tender but not yet crisp, about 5 minutes. Pull it off the heat.

  5. Spread the cheese mixture evenly across the pastry, keeping a 1-inch border clear all the way around. Scatter the bacon and onion over the top, then dust with the parmesan. Bake until the pastry is deep golden brown, 20 to 25 minutes, then cut into 36 pieces and serve warm.

Tips from the kitchen

  • Blend the cottage cheese and sour cream until completely smooth, no lumps. A blender beats a whisk here because you need an even, spreadable texture that won't get watery.
  • Cook the bacon just until it begins to brown, not crisp. It will finish cooking in the oven and stay tender enough to actually chew, not shatter.
  • Don't skip the 1-inch border on the pastry. It puffs up and gives you a rim to hold onto, plus it keeps the filling from running over the edge.
  • If your pastry sheet is smaller than 12 inches, just stretch it gently as you roll. Puff pastry is forgiving and wants to cooperate.

Variations

  • Caramelized onions instead of raw: Cook sliced onion low and slow for 20 minutes until golden and soft, which deepens the flavor and makes the tart feel more luxurious.
  • Smoked salmon swap: Skip the bacon, top with thin slices of smoked salmon after baking, and add a pinch of fresh dill for a completely different direction.
  • Herb version: Stir fresh thyme or chives into the cheese mixture before spreading, and use shallots instead of regular onion for a more refined edge.
  • No bacon at all: Load it with sautéed mushrooms and caramelized garlic for a vegetarian version that's just as satisfying.

Make ahead and storage

Leftovers keep for up to 3 days in an airtight container in the fridge. Rewarm on a baking sheet at 325°F for about 10 minutes to restore crispness, or eat cold, which is also excellent.