Wandering around Harris Farm Markets at Broadway I spotted some juicy looking blood sausages in the meat cabinet. I was instantly inspired to make a tart so I grabbed a good lump of goat’s cheese and a leek and shlepped home to dig out my rolling pin. This tart can be eaten any time of the day, even cold. If the thought of blood sausage makes you a little nauseous, try using chorizo instead.
blood sausage, leek + goat’s cheese tart
- 1 2/3 cups wholemeal flour
- 125 unsalted butter, chilled, finely chopped
- 1 egg, chilled
- 1 tbsp chilled water
- 2 cups chopped leek
- 1 egg, plus one extra, for brushing
- 1/3 cup ricotta
- pinch of salt
- freshly cracked black pepper
- 1 tsp milk
- 2 tbsp chopped flat leaf parsley
- 100 g blood sausage, sliced 5mm thick
- 50 g firm goat’s cheese
- For the pastry, process the flour, butter and a pinch of salt in a food processor until mixture resembles bread crumbs.
- Whisk the chilled egg and water in a bowl until combined, then with the food processor running, add to flour mixture. Process until the mixture begins to clump.
- Turn pastry out onto a work surface and gently knead to bring together. Form into a disc, wrap in plastic and chill for 1 hour.
- Preheat oven to 220°C and put a flat baking tray into the oven to heat for 15 minutes.
- Meanwhile, heat a frying pan over medium heat and drizzle in a litle olive oil. Brown the slices of blood sausage on both sides for several seconds and set aside. In the same pan add the leek and cook until soft and lightly golden. Set aside.
- Lightly whisk the egg, ricotta, salt pepper, milk and chopped parsly. Set aside.
- Roll the pastry between two sheets of plastic wrap to a 5mm circle.
- Remove the top sheet of plastic and flip onto a non-stick baking sheet. Remove the other sheet of plastic and scatter the cooked leek over the pastry, leaving about 4 cm of the outer edge clear.
- Arrange the blood sausage over the leek and then dot pieces of goat’s cheese in the gaps. Gently fold in the pastry edges and loosely ruffle and pinch around the sausage and cheese. Pour in the egg and ricotta mixture around the sausage, trying not to cover them with it. If the tart looks full enough, don’t use all the egg mixture.
- Beat the final egg and brush the pastry with it.
- Remove the hot tray from the oven and place the baking sheet and tart onto it. Bake for 25 minutes, or until golden.
{ 16 comments… read them below or add one }
Interesting tart! Back in Finland mum uses reindeer blood to make pancakes, but we’re not so big on cow’s or pig’s blood. I could have a veggie version of this tart though, leek and goat cheese sound delicious together!
Maria @ Scandifoodie recently posted..Grilled vegetable salad with mung bean balls and home-made tahini
Love the look of your pastry – and very neat freeform tart!
Tina@foodboozeshoes recently posted..It’s all good at Sabbaba
I haven’t seen black pudding used in a tart before, but it looks good!
It looks great. I’m loving your rustic rolling of the pastry.
Richard Elliot recently posted..Ice Cream
I’m not normally a fan of boudin noir, but this tart looks very enticing. May need to wave some garlic around to keep me away!
OohLookBel recently posted..A yoshoku Japanese mushroom risotto
MMmmm!!! I am going to cook this tonight! But, I am not game enough for the blood sausage so i’ll use the suggested alternative, chorizo!
Laura recently posted..These are so cute & funny
I love blood sausage. Never thought of pairing it with goat’s cheese, I usually go with sweet things (apples!) or a Manchego-type cheese.
Gaby recently posted..Recipe- Tallarines verdes
You had me at sausage, leek and goat’s cheese and then lost me at blood. How can you stand blood sausage?! I think I’ll go with the chorizo instead. The wholemeal base sounds like a great idea
Coming from a Glaswegian/Northern Irish Family Black Pudding is often on the menu. Getting myself a Scottish boyfriend means we eat it even more now and I was beginning to lose my patience with it, not being able to think of new things that we could do with it. It seems to me to be rally only for pan frying or roasting.
I will definitely need to try this, it looks amazing and I think the flavour balance must be amazing.
Wow.
Jasmin recently posted..Riccardo s Pizza Restaurant – Wentworthville
Heee… Chorizo for me!
ps : that parsley leaf which sticks out, i’m terribly tickled. Cuteness!
maameemoomoo recently posted..Three Emperor Egg Steamed Water Egg
Lovely presentation John…I think I’ll go the chorizo route!
Peter G @ Souvlaki For The Soul recently posted..Koulouria
That looks great! Have you tried the blood sausage at Porteno? Holy heck that is delicious!
Lorraine @ Not Quite Nigella recently posted..Brown Sugar Shortbread
Totally mouth-watering!!! The only problem I have for this recipe is I can’t do goat cheese. For some reason my husband find it unsafe and nasty. What would you suggest for a good replacement? And would it make a big difference?
Thanks again for sharing the recipe.
Looks delicious, but I think I would go with the option of chorizo, cause when there’s an option to use chorizo, i use it!
Susan recently posted..Two different Celebrity Chef meals
Hi Blair, if goat’s cheese was unsafe then every other cheese on the market would be. Perhaps your husband may like a mild fetta instead
The gorgeous golden pastry drew me in and then the filling did the rest – wow. My mouth is watering even though I only finished dinner a little while ago. With a nice winter green salad this would make a fab lunch idea for the cold, wet weather we’re having in Adelaide!
Sarah at For the Love of Food recently posted..One Magic Bowl
I’m still undecided about blood sausage, I’ve had it once or twice, and wasn’t particularly enamoured… but I’m certainly intrigued by the combination of flavours here!
leaf (the indolent cook) recently posted..pan-grilled lime and pepper infused salmon and asparagus- topped with yoghurt- pomegranate and mint