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, and works really well with tomatoes.
- PASTRY: Place flour, butter, pecorino 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 min.
- 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.
- 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.
- Preheat the oven to 200 °C. Spoon filling into a 22 cm, shallow tart dish and sprinkle with cheese.
- 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.
- 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.
- 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.
- 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 Egg, beaten
- 10 ml Olive or Avocado Oil
- 400 g Cherry Tomatoes, halved
- 2.5 ml Smoked Paprika
- Pepper to taste
- 50 ml coarsely grated Pecorino Cheese
- 5 ml chopped Fresh Rosemary
* If chorizo is not available, use 125g bacon. Halve and pit 8-10 olives and add to the filling.
* The pastry freezes very well. Make a double batch and freeze the rest for later. Defrost overnight in the fridge and use as needed.
* 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 coctail. 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 soft brown sugar. Use with sweet fillings for dessert or tea time treats.