South Africans celebrate Heritage Day by remembering the cultural heritage of the many cultures that make up the population of South Africa.
This recipe gives a truly South African twist to a bacon and feta tart. Perfect for a lazy brunch or starter at your braai.
The secret ingredient, chakalaka, is a South African vegetable relish. It is usually spicy, and served with bread, pap, stews, or curries. One theory is that chakalaka originated in the townships of Johannesburg. Another theory suggests that is was introduced to locals by Mozambican mineworkers.
Chakalaka, Bacon & Feta Tart
Cooking Time: 30min
Preparation Time: 10min
Serves: 6 servings
- 1 can (410g) Koo Chakalaka with Butternut
- 1 roll (400g) frozen puff pastry, thawed
- 30g butter
- 6 eggs
- 1 packet (250g) streaky bacon, diced
- 100g (1 cup) cheddar cheese, grated
- 60ml (4 tablespoons) balsamic vinegar
- 500ml (2 cups) fresh cream
- 45ml (3 tablespoons) brown sugar
- 250ml (1 cup) feta cheese blocks
- 1 brown or red onion, sliced
- Preheat oven to 180 degrees C. Grease a 22cm pie
- Roll out the pastry lightly, lay in the bottom of the pie dish. Use a sharp knife to cut around the edges neatly.
- Melt butter in a frying pan, fry onions and bacon until onion is translucent and bacon is cooked, add the brown sugar and balsamic vinegar.
- In a medium sized bowl, add the Chakalaka with Butternut, add the onion and bacon mixture and feta cheese, mix together. Spoon the mixture evenly over the pastry.
- Whisk eggs and cream together, pour on top and let it cover all the ingredients. Top with the grated cheese. Bake for 30 minutes until cheese is golden brown and tart is firm.