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
Heleen Meyer’s Tomato & chorizo tart
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
TIPS:
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
Ingredients
- › PASTRY
- › 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
- › FILLING
- › 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
Difficulty
Easy
Nutritional Facts
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