3 Cheese And Carrot Tart

• 2 Tbsp. olive oil, divided
• 1 1/2 c. shredded raw potatoes
• 1/4 tsp. salt
• 1/4 tsp. fresh pepper
• 2 c. shredded carrots
• 1 medium onion, chopped
• 3 large eggs, lightly beaten
• 1 c. creamed cottage cheese
• 3/4 c. milk
• 1/2 c. Swiss cheese, shredded
• 2 Tbsp. fresh parsley
• 2 Tbsp. grated Parmesan

1. Preheat oven to 425u0b0.
2. Grease 9-inch pie dish with 1 tablespoon oil.
3. Rinse shredded potatoes and squeeze dry in a kitchen towel. Place potatoes in dish.
4. Sprinkle with salt and pepper and toss to blend.
5. Spread in a layer over the bottom of the dish and bake 25 minutes until browned.
6. Reduce heat to 375u0b0.
7. Heat remaining oil in skillet over medium heat.
8. Add carrots and onion and cook, stirring frequently until softened, about 3 minutes.
9. Whisk eggs, cottage cheese, milk, Swiss cheese, salt, pepper and parsley in mixing bowl.
10. Add carrots and onion.
11. Pour over potato crust and sprinkle with Parmesan cheese.
12. Bake 30 minutes, until puffed and lightly browned.
13. Serve hot.
14. Makes 4 main dish servings.

olive oil, potatoes, salt, fresh pepper, carrots, onion, eggs, cottage cheese, milk, swiss cheese, fresh parsley, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268146 (may not work)