Cottage Cheese Pie with Pear and Camembert

In a deep bowl, combine cottage cheese, eggs, sour cream, sugar, and vanilla. Blend with an immersion blender until you get a smooth, creamy consistency (if you don't have a blender, you can mash it well with a fork, though the texture will be grainier). Add flour or cornstarch and mix thoroughly. The batter should be about the consistency of thick sour cream.

Wash the pears and remove the cores. Slice them thin or cut into small cubes—whatever looks better to you.

Cut the Camembert into triangular slices or cubes.

Butter your baking dish.

Pour the cottage cheese mixture into the dish and smooth it out.

Arrange the pear slices on top, pressing them gently into the batter.

Scatter the Camembert pieces between the pears.

Place the dish in your air fryer basket.

Temperature: 160°C. Cottage cheese batter needs gentler heat so it bakes through without burning on top.

Time: 25–30 minutes.

Check doneness with a toothpick—the center should be set and not runny. If the top is already golden but the middle is still wet, cover the dish with foil (make sure it's secure so the fan doesn't blow it around) and bake another 5–7 minutes.