HeleenMeyer TomatoChorizoTart May2017 (002)

Heleen Meyer’s Tomato & chorizo tart

This tart can be served as a light meal or as a savoury tart at tea time. The pastry can also be used for various other recipes. Chorizo has a very specific flavour, but it works really well with tomatoes.




HeleenMeyer TomatoChorizoTart May2017 (002)

Step 1

PASTRY: Place flour, butter, pecorino and rosemary in a food processor and blend until it resembles coarse breadcrumbes. Add cottage cheese and egg and mix until it forms a soft ball of pastry.

Step 2

Gently press pastry into a circle the size of a side plate and cover with plastic wrap. Refrigerate for 30 min.

Step 3

FILLING: Heat a thin layer of oil in a frying pan over medium heat and fry sausage for a few minutes or until aromatic. Remember that the sausage is quite fatty, so oil may not be necessary. Add tomatoes and saute until the skins begin to burst.

Step 4

Stir in the rosemary and paprika and season to taste with pepper. The sausage is quite salty, so salt is really not necessary. Reduce the heat, cover with a lid and simmer for 5 minutes so that the tomatoes form a sauce. Spoon out and allow to cool.

Step 5

Preheat the oven to 200 degrease. Spoon filling into a 22 cm, shallow tart dish and sprinkle with cheese.

Step 6

On a lightly floured surface, roll out pastry into a circle big enough to overlap the edges of the tart dish. Place pastry over the filling and fold in, in between the filling and the dish.

Step 7

Bake for 30 min or until the pastry is golden brown. Allow to stand for a few minutes until the sauce has been absorbed a bit.

Step 8

Place a plate over the tart dish and turn out in one quick turn. The pastry will now be on the bottom, with the tomato filling on top. Serve as a light meal with a green salad.

Step 9


Step 10

* If chorizo is not available, use 125g bacon. Halve and pit 8-10 olives and add to the filling.

Step 11

* The pastry freezes very well. Make a double batch and freeze the rest for later. Defrost overnight in the fridge and use as needed.

Step 12

* Cut the pastry into strips, twist and place on a baking tray. Bake at 200 degreese for 10 min or until golden brown. Serve as cheese straws with drinks or a coctail. You could even sprinkle a little extra rosemary over them before baking.

Step 13

* Make a sweet pastry: Leave out the cheese and herbs and add 30 ml soft brown sugar. Use with sweet fillings for dessert or tea time treats.

Chef Danitsa Badenhorst

Add to Favourites Print Recipe FULL SCREEEN



  • 375 ml Eureka Mills Stoneground cake flour
  • 75 ml Cold butter, cubed
  • 50 ml finely grated pecorino cheese
  • 10 ml Chopped fresh rosemary
  • 125 ml smooth cottage cheese
  • 100 g Chorizo or any other spicy sausage, sliced
  • 1 beaten egg
  • 10 ml Olive or avocado oil
  • 400 g cherry tomatoes, halved
  • 5 ml chopped fresh rosemary
  • 2.5 ml Smoked paprika
  • pepper to taste
  • 50 ml coarsely grated pecorino cheese

Ready In

0 min



Nutritional Facts

You may also like this recipes

  • Carrot Cake 16

    Carrot Cake

    This carrot cake is loaded with essential minerals and nutrients, and it is proably te best carrot cake I have ever had. One of a few great things about carrots, they are the richest source of beta- carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilisation.

    0 min


  • Beef Wellington 5

    Beef Wellington

    This is an impressive dish and one that's easier than it looks. A Beef Wellington is great for a Sunday roast or a romantic dinner. Tip: You could replace the mushroom paste with a olive and anchovy paste or even make a Wellington without the paste.

    0 min


  • cof 4

    Lithuanian Poppy Seed Roll from Francois Ferreira (Academy)

    The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viernoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts or chestnuts. This is a perfecct dessert for the easter served with some whipped cream. [caption id="attachment_1930" align="alignnone" width="225"] cof[/caption]

    0 min


  • cof 7

    Rosemary and olive Focaccia from Francois Ferreira (Academy)

    Focaccia is a simple Italian Flatbread that was associated with Christmas Eve for many centuries. This Savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup. [caption id="attachment_1928" align="alignnone" width="300"] cof[/caption]

    0 min


  • cof 33

    Ciabatta from Francois Ferreira (Academy)

    Also known a an Italian Slipper Bread. This Ciabatta is made without a starter therefor it is a much easier recipe and can be made within 3 hours. [caption id="attachment_1927" align="alignnone" width="300"] cof[/caption]

    180 min


  • shutterstock_333018434 13

    Stollen – Bake and Be Merry

    This time of year calls for baking something extraordinary...why not treat the family to a wonderful Stollen. This spicy, fruit bread is delicious comfort food; perfect for the festive season. For an extra kick, you can add rum (or try brandy or sherry if you have it in the cupboard). This bread is can be enjoyed as is or it can be served as dessert with custard or ice cream. You can also slice the bread and dry the slices in the oven and enjoy your Stollen-biscotti with coffee.  

    0 min


  • Bran muffins Klein 16

    30 Days Whole Grain Muffin

    This isn't your standard muffin recipe, as the dough is kept in the fridge for 30 days. During this 30-day process the GI will be loweered and loads of good things happen to the flour. The starch in the flour (which is essentually a type of sugar) will be digested from a complex sugar to a more simple easier digested sugar by the enzyme amylase. Annelien Pienaar bakes this recipe with Eureka mills stoneground cake flour and has no allergic reactions with gluten intolerant eaters. http://annelienpienaar.co.za/2017/07/26/30-dae-volgraan-muffins/  

    0 min


  • 019-e1498762356456 27

    Eureka mills Nutty Quinoa Brown Bread

    Just one slice of this bread will fill you right up! An addedd bonus is its naturally long shelf-life (7 days); plus it freezes wonderfully (sliced). The hints of honey compliment the nutty quality of the flour. Annelien Pienaar http://annelienpienaar.co.za/2017/06/29/eureka-mills-nutty-quinoa-brown-bread/  

    0 min


  • IMG-20171016-WA0018 44

    Sourdough Starter

    This is a basic sourdough starter recipe used to make  sourdough bread.

    0 min


  • DSCF0985-e1499287865831 24

    Coconut & Buttermilk Rusks

    The coconut in this recipe adds a subtle roasted flavour and won't compromise the texture of your ruusks. The recipe is economical and can easily be modified by, for example, replacing the coconut with 3 tablespoons of aniseed. https://annelienpienaar.co.za/2017/07/05/klapper-karringmelk-beskuit/  

    90 min


  • 42a7560d-e619-4fdb-b56a-0a74907ec079 (002) 8

    Cinnamon & Apple Roly Poly

    Traditional the Roly Poly is made with apricot jam, but I like to mix things up and try different flavours. The apple and cinnamon works really well together if you like some crunch you could add a tablespoon of peacan nuts. Aerve with a big jug of homemade custard to complement the dish.  

    45 min


  • Scone Puff 20

    Scone Puff

    This scone recipe is delicious and probably the easiest recipe I have ever made. You can always adjust the recipe and make a savoury scone by adding cheese, bacon or even leaks.

    25 min


  • DSCF8602-225x300 7

    Cheese Griller Quiche

    This Cheese griller quiche recipe is the perfect to freeze baked or unbaked. Served with a fresh green salad on the side.   Recipe by Annelien Pienaar. http://annelienpienaar.co.za/2017/04/04/cheese-griller-souttert/

    65 min


  • Banoffee 9

    Annelien Pienaar’s Banoffee pie (Bananna and toffee)

    Annelien pienaar's traditional Banoffee pie made according to the propper Canadian style. The pastry used for the crust is a perfect basic pastry recipe you can use for any other style of tart eg. lemon mirangue and condensed milk tarts. http://annelienpienaar.co.za/2017/05/29piesang-en-toffie-banoffee-pie/

    0 min


  • 057-e1497898915208 12

    Flaked coconut and berry rusks

    Here is a truly healthy rusk recipe packed with vitamins, minerals and omegas to feed mind and body. And incredibly delicious - to feed the soul.   Recipe by Annelien Pienaar. http://annelienpienaar.co.za/2017/06/19/growwe-klapper-en-bessie-beskuit/

    0 min


  • HeleenMeyer TomatoChorizoTart May2017 (002) 8

    Heleen Meyer’s Tomato & chorizo tart

    This tart can be served as a light meal or as a savoury tart at tea time. The pastry can also be used for various other recipes. Chorizo has a very specific flavour, but it works really well with tomatoes.   heleen.m@iafrica.com www.heleenmeyer.co.za

    0 min


  • IMG_0023-300x200 10

    Konfyt Skywe

    In teh past, our moms nd grans learned how to work magic with one, simple dough recipe. This is one of those dough recipes. it is extrmely versatile and we will show you how to work your own bit of magic with it. https://annelienpienaar.co.za/2017/04/10/konfyt-skywe/

    50 min


  • 016 7

    Choc-oh-my Muffins!

    When last did you enjoy a soft and moist muffin, that is super easy to make ? Well, here  is as simle recipe, no need to even take out your mixer. https://annelienpienaar.co.za/2017/05/11/choc-oh-my-muffins/    

    45 min


  • MG_0071-2-300x200 5

    Speculaas koekies met Annelien se eie speserye resep

    Speculaas is a classic Dutch biscuit/ cookie and the ideal treat for the coming colder months. The spices are also great for carrot cake, date, ginger or banana bread- even soup! Recipe provided by: Annelien Pienaar https://annelienpienaar.co.za/2017/04/22/speculaas-koekies-met-eie-kruie-resep/  

    1455 min


  • Rog close-up 1 82

    Eureka Mills 100% Pure Rye Bread

      Rye bread has a wonderful earthy flavour. It's chewy texture lends itself to a good dollop of cream cheese or serve with your choice cured meat and pickles.  

    140 min


  • Sourdough Close 72

    Basic Sourdough Bread

    A Traditionally french shaped bread. Allow yourself about 3-4 hours for the mixing, folding and saping of the dough to be placed in the fridge for overnight proving. (If you are new to bread making youu can place the dough in a buttered bread tin and let it proof overnight instead of using a bread basket/ banneton.)  

    1020 min


  • Rusks EurekaMills HeleenMeyer 2017 Option2 67

    Homemade Rusks

    These rusks are so easy to make and high in fibre. The buttermilk gives it a lovely texture, without the need for eggs. Heleen Meyer heleen.m@iafrica.com

    85 min


  • images 51

    White bread recipe- Bread machine

    This is a simple white bread recipe and makes the most perfect white loaf for your family. Make sure the size of the an will provide enough bread at once for the size of your family. Believe me, buy the biggest size in order to save time, money and electricity for the long term.   Small: 350g-375g Flour Medium: 450g-450g Flour Large: 600g Flour   Trouble Shooting: If the bread falls in/flat: The moisture content needs to be 65% if the moisture content is higher than 70% the bread will collaps. The bread sticks to your pan: You need some oiliness in your recipe. If your bread comes out doughy and not evenly rissen:You will need to change the setting to brown bread so that the prooving time is longer. Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/01/die-broodmasjien.html

    60 min


  • DSCF7854 (3) 32

    Cranberry whole wheat rusks

    This recipe is delicious and ample. These rusks are filling, containing all kinds of healthy brain food. Flax seeds contains Omega's that feed the brain. This is why it is so important to eat healthy food in the mornings. Note : Flax seed needs to be cracked in order to release the oil it contains Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/01/bosbessie-volkoring-beskuit.html

    70 min


  • 20130721DillBread 30

    White milkbread (bread maker)

    The Bread machine To summarise this machine, can be used for multi purposes like baking bread with yeast, baking quick breads containing baking powder and baking soda e.g. carrot cake, bananna bread, and even some cakes. Using the bread maker it is very important to read the manual as not all bread makers are the same. Note that it is most important to layer your ingredients correctly, most bread makers you layer your liquid first then the dry ingredients following by the raising agents... The recipe follows by Small, meduim and large. Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/01/die-broodmasjien.html

    50 min


  • DSCF8099 (2) 19

    Homemade Whole wheat stoneground pasta

    For this recipe Annelien Pienaar used Lanzerac Pinotage as the liquid component for making pasta. Stoneground, unbleached Eureka Mills flours has beed used to compliment the wine. The end results is a silky smooth pasta with the hint of nuts and fruits. But of coursee you can use plain water instead of the wine. Note: To darken the pasta use dark cacao (substitute 25g flour with 25g Cacao) Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/02/tuisgemaakte-volkoring-steengemaalde.html  

    90 min


  • IMG-20170223-WA0033 8

    Braided egg bread

    Traditionally this Braided egg bread is called a challah. Challah referred to a small bit of dough that was set aside as an offering to a God. A challah today is more of an "special occasion" bread because of the time and effort that goes into making it. This braided egg bread makes an perfect snack served with olive oiland fresh herbs while having guests over.  

    55 min


  • DSC_1170 17

    Almond & sunflower bread

    This is my all time favourite healthy bread. I love the elements and textures of this bread and how well it completes a dish at eiher lunch or breakfast, especially if you are having friends over for lunch.

    60 min


  • Hawemoutbrood HeleenMeyer 25

    Honey & oat bread

    I am not quite sure which is better, the warm bread fresh out of the oven or the toast it makes the next day- that's if there is anything left. The sweet flavour of the honey really adds something to this bread and the buttermilk gives a wonderful texture. Stoneground flour is another important ingreient, as the courser txture of the bread gives it that real homemade feel. This is such an easy bread to bake, that even th unexperienced bread baker, will be able to follow the instructions and serve a warm bread fro their own oven in no time. Heleen Meyer www.heleenmeyer.co.za

    80 min


  • dsc_0574-2 32


    Brioche is a pastry of french origin that is similar to a highly enriched bread, and the high egg and butter content give it a rich and tender crumb, and flaky crust, frequently accentuated by an egg wash applied after proofing.

    180 min


  • Feb Shoot Prelim Pics 2 42


    Vetkoek is a traditional South African fried dough bread. It is either served filled with cooked mince or with syrup,honey,cheese or jam.

    30 min


  • Feb Shoot Prelim Pics 19 35


    Focaccia is a type Italian yeast bread baked in flat sheet pans, flavoured with olive oil and traditionally topped with herbs. Note: This recipe you can decide what topping works best for you.. Always nice to add some lemon zest for extra flavour..

    145 min