Caramelised 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.
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.
Meanwhile, 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. Allow to cool a little.
Roll out the pastry and line a 20 cm (8″) loose bottom tart tin. Prick the bottom and bake for 10 minutes at 180℃ (350℉, Gas 4).
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℃ (350℉, Gas 4) 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.