Chorizo and Pesto Flan

by Tenina Holder

Two tart posts in a row (almost)?? And chorizo…sorry guys, but I ate something similar at a cafe recently and as usual, figured I could improve it!

Just a word, well a rant actually. I know I appear to happily write away to myself, churning out a {delicious} recipe a week on average, but my stats are telling me there are at least 1500 of you a month that drop by, so how about a mention? I of course have my regulars and thanks to both of you, (hahaha) but seriously, I don’t get paid a million $$ and in fact the best that I can claim is the occasional food/product gift. Comments just keep me hanging in there and help me remember why I’m here. Rant complete.

SO, back to the tart at hand! There are a few processes involved in this recipe, but should you feel the need for speed, you can always purchase pesto, roasted capsicums and of course, pastry shells…but all at your own risk. And I must say, that for a gal who loves all things pastry, this is a fragrant, crispy, flan base that could almost be eaten in it’s own right as crackers…hmnnn, there’s a thought…oh wait, almost did that already!

Of course with the good ole Thermomix, nothing takes that long really, so start your engines…lets get cracking!

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  • 1 Batch Hey Pesto Recipe
  • Pastry
  • 75 Grams parmesan
  • 150 Grams roasted and salted macadamia nuts
  • 210 Grams plain flour
  • 1 egg yolk
  • Sea salt and cayenne pepper to taste
  • 1 Teaspoon mustard powder
  • 65 Grams ice cold water
  • Filling
  • 500 Grams pumpkin, peeled, deseeded and cubed
  • 4 small red onions peeled and cut into thin wedges
  • 2 Tablespoons dark brown sugar
  • Sea salt to taste
  • EVOO to taste
  • 3 - 4 Tablespoons red wine vinegar
  • 2 red capsicums, roasted and peeled
  • 2 chorizo sausages, sliced thinly
  • 2 - 3 Handfuls baby spinach
  • 250 Grams crumbled feta



Make pesto and set aside.


Preheat oven to fan forced 200°C.


Make pastry by placing parmesan into Thermomix bowl and milling until fine, about 20 seconds on speed 8.


Add macadamias and mill for 8 seconds on speed 8.


Add remaining ingredients and mix for 10 seconds on speed 4 or until a crumbly mixture forms. Tip out onto floured board and bring together with hands to form a disc. Line 1 or 2 loose bottomed flan tins, (I used a rectangular tin and had almost enough for a second 23cm round tin) and place in freezer for 30 minutes.


Blind bake for 15 minutes until golden around edges. Cool.




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


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 immediately, or refrigerate and serve sliced cold.

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