Savory > Tart

Black Pudding and Onion Tart Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 large onions, thinly sliced
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 1 teaspoon of balsamic vinegar
- 200g of black pudding, sliced
- 3 eggs
- 150ml of double cream
- Salt and pepper to taste

Special Equipment Needed:
- 9-inch tart tin
- Baking beans
- Rolling pin

Step-by-Step Instructions:

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. Roll out the puff pastry on a floured surface and use it to line the tart tin. Trim the edges and prick the base with a fork.

3. Line the pastry with baking paper and fill it with baking beans. Blind bake for 15 minutes.

4. Remove the baking beans and paper and bake for another 5 minutes until the pastry is golden.

5. In a frying pan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes until they start to soften.

6. Add the sugar and balsamic vinegar and cook for another 10 minutes until the onions are caramelized.

7. Arrange the black pudding slices on the bottom of the tart.

8. In a bowl, whisk together the eggs and double cream. Season with salt and pepper.

9. Pour the egg mixture over the black pudding.

10. Top with the caramelized onions.

11. Bake for 25-30 minutes until the filling is set and golden.

12. Allow the tart to cool for 10 minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 200°C/180°C fan/gas mark 6.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 413
Fat: 30g
Carbohydrates: 22g
Protein: 13g
Fiber: 2g
Sugar: 6g
Sodium: 550mg

Substitutions for ingredients:
- Puff pastry can be substituted with shortcrust pastry.
- Double cream can be substituted with heavy cream or crème fraîche.
- Black pudding can be substituted with cooked bacon or sausage.

Variations:
- Add grated cheese on top of the tart before baking.
- Add sliced mushrooms to the onions while cooking.
- Use red onions instead of white onions for a sweeter flavor.

Tips and Tricks:
- Blind baking the pastry ensures that it stays crispy and doesn't become soggy.
- Caramelizing the onions adds a sweet and savory flavor to the tart.
- Use a sharp knife to slice the black pudding thinly.

Storage Instructions:
The tart can be stored in the fridge for up to 3 days.

Reheating Instructions:
Reheat the tart in the oven at 180°C for 10-15 minutes until heated through.

Presentation Ideas:
Serve the tart on a platter with a side salad.

Garnishes:
Garnish with fresh herbs such as parsley or thyme.

Pairings:
Pair with a glass of red wine such as Pinot Noir or Syrah.

Suggested Side Dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting Advice:
- If the pastry is too thick, it may not cook through properly. Roll it out thinner next time.
- If the filling is too runny, bake the tart for a few more minutes until it sets.

Food Safety Advice:
- Make sure the black pudding is cooked through before using it in the tart.
- Store the tart in the fridge to prevent bacterial growth.

Food History:
Black pudding is a traditional British sausage made from pork blood, oatmeal, and spices.

Flavor Profiles:
This tart has a savory and slightly sweet flavor from the black pudding and caramelized onions.

Serving Suggestions:
Serve the tart as a main course or as part of a buffet spread.

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Region: British

Taste: Savory, Rich, Earthy, Tangy, Salty