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Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

The time when the excitement of the first press is hanging in the air, figs, and pomegranates are ripening on the trees – and you unmistakably know it is Harvest Season!

To celebrate we are baking a Schiacciata, an authentic Italian grape harvest bread traditionally served with anchovies and olive oil, and a delicious pear tart tatin.

Chef Mynhardt


4 people


30 minutes


45 minutes

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.



Schiacciata bread
  • 1 kg SASKO white bread flour
  • 10 grams yeast (1 sachet)
  • 30 ml salt
  • 30 ml sugar
  • 650 ml lukewarm water
  • 250 grams Seedless red grapes
  • A few rosemary sprigs
  • Some Maldon salt and Willow Creek blood orange flavoured olive oil for serving
Roasted pork and apricots
  • 1,5 kg pork fillet or kassler chops – you can also use pork espetadas
  • Willow Creek blood orange flavoured olive oil
  • 30 ml Hinds steak and chop spice
  • 30 ml Hinds Paprika
  • Salt and pepper to taste
  • 2 tins Rhodes Quality apricot halves
  • 1 cup cream
Pear tart tatin
  • 2 tins Rhodes Quality pear halves, drained
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup Butter
  • 10 ml lemon juice
  • 5 ml salt
  • 1 packet Magpie Puff pastry,


Schiacciata bread

    1. Mix the flour, yeast, salt, and sugar together in a stand mixer with a dough hook.
    2. Slowly add the water and mix until combined.
    3. Increase the speed and knead the dough until smooth and elastic.
    4. Leave to rise in an oiled bowl until double in size.
    5. Divide the dough into 12 and roll it into balls.
    6. Stuff each dough ball with a few grapes and place the balls in a large prepared pot.
    7. Put more grapes in between the balls and on top of the dough.
    8. Stud the dough with the rosemary and let the dough rise until double in size.
    9. Bake in a 180 degree oven for 30-45 minutes or until golden brown and cooked.
    10. Serve with some maldon salt and olive oil.

Roasted pork and apricots

    1. Mix the pork with the steak and chop spice, paprika, and a little olive oil.
    2. Season to taste and place on an oven tray.
    3. Roast for 15 minutes at 200 degrees Celsius or until browned.
    4. Add the apricots with the syrup and roast for another 15 minutes or until the sauce begins to caramelise.
    5. Add the cream and roast until the sauce has thickened.

Pear tart tatin

  1. Place the sugar, water, lemon juice, and salt in a saucepan and bring to a slow boil.
  2. Cook until the sugar starts to turn into a caramel colour.
  3. Add the butter and stir with a wooden spoon until combined.
  4. Pour the caramel sauce into a prepared round oven dish. Cool down.
  5. Arrange the pear halves on top of the caramel.
  6. Roll out the puff pastry and cut it out according to the size of the oven dish.
  7. Cut a few slits into the pastry and bake for 15-20 minutes at 200 degrees Celsius or until bubbling and golden brown.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Blood Orange Flavoured Olive Oil


Our award-winning Blood Orange Flavoured Olive Oil boasts a truly unique flavour that will have you drizzling a second helping faster than you can say ‘citrus’. If savoured properly, you’ll be able to detect slight raspberry undertones in addition to the expected zesty citrus flavouring. This delicious floral product consists of delicate extra virgin olive oil and natural blood orange flavouring.


Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

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