Tomato & chorizo tart
Impress your guests with a handmade, home-baked savoury tart. Although the thought of making your own pastry may seem unnerving, this recipe is here to put your mind at ease. There is no pricking, blind-baking or finicky lining involved! Enjoy the tart as a light meal, brunch or lunch. It's also ideal as something savoury and special as part of an afternoon tea. So… invite your friends or family and start baking!
Tomato & chorizo tart
Serves 4 – 6
Pastry
375 ml (1½ cups) cake flour
75 ml (5 tbsp) cold butter, cubed
50 ml finely grated pecorino cheese
10 ml (2 tsp) chopped fresh rosemary
125 ml (½ cup) smooth cottage cheese
1 egg, beaten
Filling
100 g chorizo or any other spicy sausage, sliced
400 g cherry tomatoes, halved
5 ml (1 tsp) chopped fresh rosemary
2,5 ml (½ tsp) smoked paprika or 5 ml (1 tsp) sweet paprika
black pepper to taste
50 ml coarsely grated pecorino cheese
Method
- Pastry: Place flour, butter, cheese and rosemary in a food processor and blend until it resembles coarse breadcrumbs. Add cottage cheese and egg and mix until it forms a soft ball of pastry.
- Gently press pastry into a circle the size of a side plate, and cover with plastic wrap. Refrigerate for 30 minutes.
- Filling: Heat an AMC 24 cm Chef’s Pan over a medium temperature until the Visiotherm® reaches the first red area. Fry sausage for a few minutes or until aromatic. Remember that the sausage is quite fatty, so oil should not be necessary. Add tomatoes and sauté until the skins begin to burst.
- Stir in the rosemary and paprika and season to taste with pepper. The sausages are quite salty, so salt is also 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.
- Preheat the oven to 200 °C. Spoon filling into a 22 cm, shallow tart dish and sprinkle with cheese.
- On a lightly floured work surface, roll out pastry into a circle that is big enough to overlap the edges of the tart dish. Place pastry over the filling and fold in between the filling and the dish.
- Bake for 30 minutes or until the pastry is golden brown. Allow to stand for a few minutes until the sauce has been absorbed slightly.
- 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.
- If chorizo is not available, use 125 g bacon. Halve and pit 8 - 10 olives and add to the filling.
- If you have frozen the pastry, defrost overnight in the fridge and use as described.
- Cut the pastry into strips, twist and place on a baking tray. Bake at 200 °C for 10 minutes or until golden brown. Serve as cheese straws with drinks or a cocktail. You could even sprinkle a little extra rosemary over them before baking.
- Make a sweet pastry: Leave out the cheese and herbs and add 30 ml (2 tbsp) soft brown sugar.
Cookware we used
Credit
Recipe from AMC Brand Ambassador Heleen Meyer's cookbook Make five/Maak vyf