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Tartlets with cottage cheese

Author
Cookinero 21 Dec 2025
510
Tartlets with cottage cheese

A cottage cheese tartlet does not necessarily have to be a sweet snack. There is a very simple recipe for a filling of cottage cheese, herbs and garlic. The cottage cheese filling for tartlets will be tasty, filling and healthy. And the garlic will add a little spiciness and piquancy to the dish. Be sure to use fresh cottage cheese - it should be crumbly, snow-white and smell nice. It is better to buy homemade cottage cheese at the market, not in the store.

How to cook Tartlets with cottage cheese

Step 1

Tartlets with cottage cheese

Prepare the filling. Place the cottage cheese in a separate bowl. Crush the garlic. Add the garlic, chopped dill and onion to the cottage cheese. Add the sour cream and mix until smooth. Season with salt and pepper.

Step 2

Tartlets with cottage cheese

Prepare the tartlets. Spread the filling evenly into each tartlet. Decorate and serve.

Tartlets with cottage cheese - FAQ About Ingredients, Baking Time and Storage

Yes! Ricotta cheese or cream cheese make excellent substitutes for cottage cheese. Ricotta offers a similar texture, while cream cheese will create a richer, denser filling.
Assembled tartlets are best enjoyed within 2-3 hours. Store the filling separately in an airtight container in the fridge for up to 3 days, and fill tartlets just before serving to maintain crispness.
Absolutely! Use gluten-free tartlet shells for a gluten-free version. For low-carb, skip the pastry and serve the filling in cucumber cups, bell pepper rounds, or lettuce wraps.
Greek yogurt is a great substitute for sour cream, offering a similar tang and creaminess with more protein. Mayo (for richness) or buttermilk (for a lighter texture) also work.
You can prepare the filling 1-2 days in advance (flavors improve as it chills!), but fill the tartlets within 1 hour of serving to prevent the shells from becoming soggy.
Lightly brush the insides of uncooked tartlet shells with egg wash or melted butter and bake for 5 minutes at 350°F (175°C) before filling. This creates a moisture barrier.
Top with smoked salmon ribbons, crispy prosciutto, roasted cherry tomatoes, capers, microgreens, a drizzle of truffle oil, or sprinkles of paprika/chili flakes for color and flavor contrast.
The filling freezes well for up to 2 months (thaw overnight in the fridge). Freezing assembled tartlets isn't recommended, as the shells become mushy upon thawing.
This filling yields approximately 1.5 cups, filling 12-15 standard 2-inch tartlets. Double or triple the filling recipe as needed, using 1-2 tablespoons per tartlet.

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