Chorizo and Pesto Flan

Serves 6 Prep Time 30 minutes   Cook Time 1 hours   Rated:

Chorizo has always been one of my favourite ingredients. Largely because there is already loads of flavour in the sausage before you begin to use it in something else!

In Europe, chorizo is a fermented, cured, smoked pork sausage, which may be sliced and eaten without cooking. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. I usually refer to the cured version, which is a little darker in colour, somewhat tougher in texture (and therefore can stand being belted in the Thermomix) and yes, eaten alone without any further cooking.

This recipe uses the cured version. We love the mustard shortcrust, it is vibrant and tasty in its own right. Then add all the other colours and you are kind of eating a salad with pesto in a tart shell. It's a bit cute!

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Make pesto and set aside.


Preheat oven to fan forced 180°C.


Make pastry as per recipe. Roll out and line a flan tin. Freeze for 30 minutes.


Blind bake for 30 minutes. Cool.




Prepare pumpkin and onion and place onto baking paper lined tray. Salt the vegetables and drizzle with EVOO and Red Wine vinegar. Roast for 30 minutes in 200°C oven, stirring once if necessary to help even out caramelisation.


Reduce heat to 160°C.


Layer the cooked pastry shells with roasted onion and pumpkin, strips of red capsicum, sliced chorizo, a few spinach leaves and the crumbled feta. Drizzle generously with the pesto and return to oven for around 10 minutes or until the chorizo is sizzling and the spinach wilted.


Serve with extra pesto.


Serve immediately, or refrigerate and serve sliced cold.

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