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.