Serves 6 – 8
A real Vegetarian stunner, besides being truly fresh and delicious. It was voted one of the best by our tasting panel. Bake the crust the day before and fill before serving. Can be finished off ± 3 hours before being served. Freezing is not recommended.
Recipe Category

You will need

2 cups (240 g) flour
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
125 g cold butter, cut into 2 cm blocks
1 cup (250 ml) grated mature cheddar cheese
1 egg, lightly beaten

2 x 250 g smooth cottage cheese
2 wheels of Feta cheese, crumbled

750 g assorted small tomatoes, some halved and some whole
Ina Paarman’s Green Onion Seasoning
3 T (45 ml) Ina Paarman’s Balsamic Vinaigrette

micro herbs



To make the pastry, place the flour, Chilli & Garlic Seasoning and butter into the bowl of a food processor and pulse until the mixture resembles coarse crumbs. Add the cheese and pulse a few times more. Add the egg and process until the pastry starts coming together.

Turn it out on baking paper and work lightly by hand until it forms a ball. Flatten the ball into a disk and wrap up in cling film.

Freeze for 1 hour or until firm.

Adjust the oven rack to the middle position. Preheat oven to 180°C.

Grate the pastry into a 28 – 30 cm loose bottom round flan tin and press into the base and sides of the tin.

Prick the base with a fork and cook for 20 – 25 minutes or until golden brown and cooked through.

Allow to cool completely.

Can be baked the day before.


Soft Cheese Layer

Mix the cottage cheese and crumbled feta together, cover and refrigerate until serving time.


Fresh Tomato Layer

In a medium size mixing bowl, toss together the tomatoes and Green Onion Seasoning. Cover and keep on one side at room temperature.


To Serve

Carefully remove the outer rim of the flan tin.

Spread the soft cheese layer over the baked pastry base. Add Balsamic Vinaigrette to tomatoes.

Top soft cheese layer with tomato mixture.

Sprinkle over micro herbs.