Herbed Cheese Torte |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | |||||||||||
| INGREDIENTS: | ||
| 4 cups (2 pounds) creamed cottage cheese | pastry for a two-crust pie | 1 small onion, coarsely chopped |
| 3/4 cup fresh parsley leaves | 1/2 cup freshly grated Parmesan cheese | 3 tablespoons flour |
| 1 teaspoon fresh lemon juice | 3/4 teaspoon salt | 3/4 teaspoon Tabasco pepper sauce |
| 1/2 teaspoon crumbled dried oregano | 1/2 teaspoon dried chervil | 4 large eggs |
| tomato wedges for garnish | ||
| 1 | Put the cottage cheese in a colander over a large bowl and cover. Drain overnight in the refrigerator. Discard the liquid. |
| 2 | Preheat the oven to 450 F. Line the bottom of a 9-inch springform pan with half of the pastry, and prick it with a fork. Bake the pastry for 8 minutes. Remove and cool. Lower the oven temperature to 400 F. Press the remaining pastry around the sides of the pan. |
| 3 | In a food processor, combine the cottage cheese, onion, parsley, Parmesan, flour, lemon juice, salt, Tabasco sauce, oregano, and chervil, and process until smooth. With the motor running, drop in the eggs, one at a time, and process for 30 seconds longer. Pour the mixture into the pan. Bake the torte for 10 minutes, then reduce the heat to 325 F. and bake for 50 minutes longer, or until the tip of a knife inserted in the center comes out clean. Let it stand 15 minutes before serving. Garnish with tomato wedges. |