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Cottage Cheese Tart

1 sheet frozen puff pastry, thawed
6 oz. (4–6 slices) thick-sliced bacon
1 cup bulb onions, sliced
1 cup kale, ribs removed, thinly sliced
1 cup cottage cheese
1 egg, beaten
Salt and pepper to taste
1/2 cup (2 oz.) Wisconsin Asiago cheese, shredded

Preheat oven to 400°F. On lightly floured surface, roll puff pastry into 10x12-inch rectangle. Place on baking sheet. In medium skillet, fry bacon over medium heat, just until beginning to brown; remove to paper towels. Cut into thin strips; set aside. Add onions to skillet; sauté over medium-low heat until wilted and beginning to color, 5–6 minutes. Add kale and cook 1 minute more. Remove to paper towels to drain. In small bowl, combine cottage cheese and egg. Add half the bacon; season with salt and pepper. Spread cottage cheese mixture over puff pastry, leaving 1-inch border around edge. Sprinkle evenly with remaining bacon, followed by onion and kale mixture. Top with Asiago cheese. Bake 15–20 minutes until puffed and golden. Cut into 24 pieces, serve hot.

 


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