Since you all are such big fans of cottage cheese, we'd like to turn your attention to a use of cottage cheese not yet mentioned in the lively thread: an Alsatian Cottage Cheese and Onion Tart.
Alsatian Cottage Cheese & Onion Tart
makes about a dozen appetizer-size portions
1 puff pastry sheet (from a 17 1/4-oz package), thawed
6 oz. thick-cut bacon (4-6 slices), sliced crosswise into 1/2" pieces
1 medium-sized vidalia onion, thinly sliced (on a mandoline if possible)
1 medium-sized red onion, thinly sliced (on a mandoline if possible)
1/2 cup whole-milk cottage cheese
1/4 cup crème fraîche
2 large eggs
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. freshly grated nutmeg
1 Tbsp. freshly grated Parmesan cheese
Preheat oven to 400°F.
Roll out pastry on a lightly floured surface into a rough 12" square, then transfer to a large baking sheet, lightly dusted with flour.
Cook bacon slices with in a skillet over medium heat, stirring occasionally, until they just begin to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat. Remove bacon with a slotted spoon and set aside to drain on paper towels. Add onion slices to hot pan with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook over medium heat, covered (opening occasionally to stir with a wooden spoon) until wilted and pale golden brown, about 20 minutes. Cool completely, and combine with bacon slices.
Stir together cottage cheese, crème fraîche, eggs, remaining 1/4 teaspoon each salt and pepper, and nutmeg in a large bowl, then add 3/4 of onion/bacon mixture.
Spread cheese/onion/bacon mixture evenly over pastry, leaving a 1" border all around. Sprinkle with reserved onion/bacon mixture, and parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into wedges and serve warm.