Apple, potato and black pudding tart
( MAKES 2 tarts )
Photo by Tam West
Black pudding makes the everyday special. If it’s not your thing, use a favourite sausage instead.
|150 g||Sour cream|
|50 g||Mascarpone, or creme fraiche|
|1||Lemon, zest and juice|
|1 piece||Black pudding|
|1 handful||Bacon lardons, cooked|
|1||Granny Smith apple|
|1 drizzle||Olive oil|
|1 sprinkle||Chopped thyme, or rosemary|
|2 sheets||Puff pastry|
|1 sprinkle||Chopped chives|
- Make a cream sauce by whipping the sour cream with the mascarpone (or creme fraiche), the lemon zest and juice, and add sea salt flakes and black pepper to taste.
- Slice the cooked potatoes and the large piece of black pudding into rounds or ovals. Chop the cooked bacon (or lardons) into small pieces.
- Finely slice the fennel bulb, spring onions and granny smith apple. Toss all with a drizzle of the honey, olive oil and chopped herbs.
- Lightly roll out the sheets of puff pastry until they’re square. Place on baking paper, spread with cream sauce and arrange potato, fennel, spring onion, black pudding and bacon pieces over the top. Top with extra dollops of cream sauce, a drizzle of olive oil and bake until pastry is crisp. Serve scattered with snipped chives.
More of Warren’s black pudding recipes