Three Allium Smoked Chilli Tart
Since making my rhubarb and almond cream pasty pie, I have been won over by yogurt pastry. It makes for a particularly light and flaky pastry which almost melts in the mouth. So this was the pastry I was going to use for my three allium tart. As it happened, I ended up with a little bit of pastry left over, so I also made some mini chocolate cheesecake tarts for pudding.
The tart wasn’t quite done when I took the pictures, so it went back into the oven for a few more minutes. We ate it hot for supper with a load of white sprouting broccoli, then had it cold the next day. It was equally delicious both times and I reckoned the pastry was the best ever. The chocolate tarts were also rather good.
- 200 g (7oz) flour (half wholemeal spelt, half white)
- 115 g (4oz) salted butter
- 1 heaped tbsp Greek yogurt
- 1 onion – sliced
- 1 leek – washed & sliced
- 1 wet garlic – washed & sliced
- 1 tsp Gran Luchito smoked chilli paste
- 10 g 100% chocolate – grated
- 1 courgette – thinly sliced
- 120 g (4oz) mature cheddar cheese – grated
- 3 eggs (I used 2 large duck eggs)
- 150 ml (5 fl oz) milk
- a few sprigs parsley – chopped
- Make the pastry by cutting the butter into the flour with a knife. Rub between your hands until bread crumb consistency. Add the yogurt and 1-2 tbsp of water and stir with the knife until the pastry starts coming together. Form a ball with your hands, place in a plastic bag and refrigerate for 30 mins or so.
- Roll out the pastry and line a 20 cm (8″) loose bottom tart tin. Prick the bottom and bake for 10 minutes at 180℃.
- Fry the onions gently in a frying pan with 1 tbsp of rapeseed oil. After a few minutes add the leek, followed by the garlic slices. Fry over a gently heat, stirring occasionally for about 15 minutes until lightly caramelised.
- Remove from the heat and stir in the chilli paste.
- Spread the onion mixture over the bottom of the pastry case. Grate half of the chocolate over the top. Arrange the courgette slices over this, then top with the grated cheese.
- Beat the eggs together with the milk, parsley and remaining chocolate then pour over the cheese.
- Bake at 180℃ for about 40 minutes until the top is golden and the middle has set, but before the pastry has burnt.
- Remove the tart from the tin and serve warm or cold.
Tea Time Treats with Jane from The Hedge Combers and Karen from Lavender and Lovage was the challenge that kicked me into action. The theme is open top tarts, pies and quiches.
This tart just saved my onion, leek and courgette from having to be thrown into the compost bucket, so I am entering it into the No Waste Food Challenge over at Elizabeth’s Kitchen but hosted this month by Janice over at Farmersgirl Kitchen.
I haven’t planted any parsley so far this year, but luckily CT was recently given a bunch, so I was able to use it in this tart which makes it eligible for Cooking with Herbs over at Lavender and Lovage.
As this had an unplanned courgette added to the tart I am sending this off to Extra Veg which is being hosted this month by Shaheen of Allotment to Kitchen. The theme is savoury vegetarian. This monthly event comes from Helen of Fuss Free Flavours.
Sue/the view from great island
25th May 2014 at 6:01 pmThis is stunning! The name alone had me so curious I had to check it out!
Choclette
26th May 2014 at 10:55 amThanks Sue, it was very tasty and for a courgette tart, had a lot of flavour.
belleau kitchen
25th May 2014 at 8:10 pmabsolutely gorgeous… I made two tarts this weekend with onions… can’t get enough of them but I love the idea of all these alliums in one!… PLUS our allium flowers have just started to bloom so we’re onto a quadruple allium fest!
Choclette
26th May 2014 at 10:56 amOh yes go for it Dom – would be so pretty decorated with allium flowers. Why didn’t I think of that? We have chives flowering now.
Shaheen
25th May 2014 at 8:44 pmSounds lovely, esp the addition of smoked chilli paste – looks lovely too. I’ve made pastry with soured cream in the past, not yogurt – will have to try it with yogurt someday.
Choclette
26th May 2014 at 10:58 amThanks Shaheen. Yogurt works an absolute treat, though I haven’t tried sour cream.
Deena Kakaya
26th May 2014 at 12:18 amJust love your concoctions, they are always so balanced and clever. Cheese and chocolate, courgette…why didn’t I think of that one? X
Choclette
26th May 2014 at 11:00 amThank you Deena, that’s very kind of you. Not everyone is convinced, but I do try and make things that are good enough to replicate – mostly 😉
Gem
26th May 2014 at 11:21 amooooh this looks rather lovely, interesting combinations too x
Choclette
28th May 2014 at 10:02 amThank you Gem – I like interesting 😉
Julie B
26th May 2014 at 1:10 pmI don’t like chilli but that mini chocolate cheesecake tarts looks too delicious! xx
Choclette
28th May 2014 at 10:02 amWell I’ll let you have one of the tarts then Julie 🙂
Librarian Lavender
26th May 2014 at 2:30 pmThat looks great, I can’t wait to try this recipe!
Choclette
28th May 2014 at 10:02 amThank you LL – let me know how you get on if you do try it.
Kate Hackworthy
26th May 2014 at 7:07 pmYogurt pastry sounds so good. And I’ve never tried white sprouting broccoli (faints)!
Choclette
28th May 2014 at 10:03 amHehe, I’ll have to see what other veg I can dig up for you Kate.
knattster
26th May 2014 at 8:17 pmSounds delicious – and the pastry in your photo looks lovely
Choclette
28th May 2014 at 10:08 amThank you, I think I’ve fallen in love with that pastry 😉
Dannii @ Hungry Healthy Happy
27th May 2014 at 12:42 pmThis sounds really good! Perfect for when we have guests over.
Jacqueline Meldrum
27th May 2014 at 12:54 pmOh that looks wonderful Choclette and my stomach is grumbling just looking at it. Drool!
London Unattached
27th May 2014 at 1:25 pmvery pretty! I’m personally not convinced I’d need the chilli or the chocolate because the other ingredients have great flavours…but…I see where you are coming from
Janelle Shank
28th May 2014 at 2:22 amwhat a great combo! i would love a slice of this right now
Elizabeth
28th May 2014 at 10:21 amOh yum!! This is gorgeous and I love the flavour combination. I too am a fan of yogurt pastry; I don’t make it often enough though. Thank you for linking up with the No Waste Food Challenge!
Aunt Bee
28th May 2014 at 5:30 pmThis looks so lovely and delicious!
Nazima Pathan
28th May 2014 at 8:17 pmlooks lovely Choclette. I am a fan of all the alliums you have in that tart and am sure the chilli with it must make it scrumptious!
Jane Sarchet
29th May 2014 at 2:42 pmLove how you manage to squeeze chocolate into the most unusual places! Wonder if we should sign you up at chocoholics anonymous…? 🙂
Thank you so much for finding the time to enter it in this months Tea Time Treats!
Janie x
bangers-and-mash.com
9th September 2014 at 9:52 pmOooh yes please! Intrigued by the use of chocolate in this one!
Recipe Roundup: 10 Vegetarian Pie, Tart and Pasty Recipes - The Veg Space
30th May 2015 at 3:05 pm[…] 6. Three Allium Smoked Chilli Tart from Tin and Thyme blog Onions, Leeks and Wet Garlic all feature in this deeply savoury courgette-topped tart. A real celebration of the British allotment / veg-patch. […]
Janice
29th May 2017 at 6:26 pmWhat a lovely combination of ingredients, the smoked chilli sounds amazing, it’s one of my favourite flavours.
Choclette
30th May 2017 at 1:32 pmThanks Janice. I find smoked chilli rather addictive.