I have a question about the recipe "Summer Heirloom Tomato Tart with Herb Crust" from SallyCan. In the recipe, she uses a cup of cottage cheese for the filling. I am making this for a wide crowd thanksgiving and am concered that the non-discerning palates will find it bland. Any suggestions? I was thinking of subbing in some goat cheese but am totally new to tartland and am frightened and am not sure how to go about it.