It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
Will make 6-8 tarts
Preparation: Approx. 20 min.
Cooking time: Approx. 30 min.
Oven temperature: 200 C / 390 F
Middle shelf in the oven
The tarts can be frozen before baking
150 g [5,3 oz] flour
100 g [3,5 oz] butter
1/2 tsp salt
1/2 whipped egg
100 g [3,5 oz] cottage cheese
50 g [1,75 oz] butter
1/2 tablespoon flour flour
1 1/2 whipped egg
50 g [1,75 oz] ferm, grated cheese
1 tablespoon chopped parsley
 Crumble the butter into the flour, add salt and work the dough with 1/2 whipped egg. Leave the dough to cool for 20-30 minutes.
 Mix cottage cheese with soft butter and stir to a smooth mix with flour and whipped egg. Stir in grated cheese, preferably Gruyère or a Swiss type, and chopped parsley.
 Roll out the dough and dress small tart moulds with it. Fill with the cheese mix and fry the tarts in a hot oven.
 Serve warm with green salad to.