Black pudding, leek & goat cheese tart

Wandering around Harris Farm Markets at Broadway I spotted some juicy looking black pudding 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 black pudding makes you a little nauseous, try using chorizo instead.

black pudding, leek & goat’s cheese tart

serves 4

 

  • 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 black pudding, 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 little olive oil. Brown the slices of black pudding 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 parsley. 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 black pudding 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.