Tomato & chorizo tart

6 June 2019 / Posted in Easy meals
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

Tomato & chorizo tart

Serves 4 – 6

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

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


  1. 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.
  2.  Gently press pastry into a circle the size of a side plate, and cover with plastic wrap. Refrigerate for 30 minutes. 
  3. 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.
  4. 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.
  5. Preheat the oven to 200 °C. Spoon filling into a 22 cm, shallow tart dish and sprinkle with cheese.
  6. 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. 
  7. 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. 
  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.
  • 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.


Recipe from AMC Brand Ambassador Heleen Meyer's cookbook Make five/Maak vyf 

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Photographs by Neville Lockhart