Three Allium Smoked Chilli Tart

 Several things combined to bring forth this three allium smoked chilli tart. I had some onions and some recently dug up leeks which were well past their best before date. It’s the season when onions are sprouting and leeks are bolting. We also had some wet garlic delivered in our occasional top up veg box. Likewise I had a courgette in the bottom of the fridge which was definitely passed its best. Although I’ve been using the Gran Luchito smoked chilli paste I was sent some time ago, I hadn’t created a specific recipe for it. I also wanted to take part in this month’s Tea Time Treats which is all about tarts and pies.


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.


Three Allium Smoked Chilli Courgette Tart
Serves 6
Caramalised onions, leeks and wet garlic give a lovely sweet taste to this delicious courgette tart. The chilli paste gives a gently smokey flavour, the chocolate adds depth and the cheese adds a salty creaminess.
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Cook Time
40 min
Cook Time
40 min
  1. 200g (7oz) flour (half wholemeal spelt, half white)
  2. 115g (4oz) salted butter
  3. 1 heaped tbsp Greek yogurt
  4. 1 onion – sliced
  5. 1 leek – washed & sliced
  6. 1 wet garlic – washed & sliced
  7. 1 tsp Gran Luchito smoked chilli paste
  8. 10g 100% chocolate – grated
  9. 1 courgette – thinly sliced
  10. 120g (4oz) mature cheddar cheese – grated
  11. 3 eggs (I used 2 large duck eggs)
  12. 150 ml (5 fl oz) milk
  13. a few sprigs parsley – chopped
  1. 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.
  2. Roll out the pastry and line a 20 cm (8″) loose bottom tart tin. Prick the bottom and bake for 10 minutes at 180℃.
  3. 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.
  4. Remove from the heat and stir in the chilli paste.
  5. 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.
  6. Beat the eggs together with the milk, parsley and remaining chocolate then pour over the cheese.
  7. Bake at 180℃ for about 40 minutes until the top is golden and the middle has set, but before the pastry has burnt.
  8. Remove the tart from the tin and serve warm or cold.
Tin and Thyme

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.


No Waste Food Challenge badgeThis 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.


Extra Veg LogoAs 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.



    • Leave a Reply

      26th May 2014

      Thanks Sue, it was very tasty and for a courgette tart, had a lot of flavour.

  1. Leave a Reply

    belleau kitchen
    25th May 2014

    absolutely 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!

    • Leave a Reply

      26th May 2014

      Oh 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.

  2. Leave a Reply

    25th May 2014

    Sounds 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.

    • Leave a Reply

      26th May 2014

      Thanks Shaheen. Yogurt works an absolute treat, though I haven’t tried sour cream.

  3. Leave a Reply

    Deena Kakaya
    26th May 2014

    Just love your concoctions, they are always so balanced and clever. Cheese and chocolate, courgette…why didn’t I think of that one? X

    • Leave a Reply

      26th May 2014

      Thank 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 😉

  4. Leave a Reply

    26th May 2014

    ooooh this looks rather lovely, interesting combinations too x

  5. Leave a Reply

    Julie B
    26th May 2014

    I don’t like chilli but that mini chocolate cheesecake tarts looks too delicious! xx

  6. Leave a Reply

    London Unattached
    27th May 2014

    very 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

  7. Leave a Reply

    28th May 2014

    Oh 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!

  8. Leave a Reply

    Nazima Pathan
    28th May 2014

    looks 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!

  9. Leave a Reply

    Jane Sarchet
    29th May 2014

    Love 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

  10. Leave a Reply

    29th May 2017

    What a lovely combination of ingredients, the smoked chilli sounds amazing, it’s one of my favourite flavours.

  1. Recipe Roundup: 10 Vegetarian Pie, Tart and Pasty Recipes - The Veg Space - […] 6. Three Allium Smoked Chilli Tart from Tin and Thyme blog  Onions, Leeks and Wet Garlic all feature in this deeply…

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