Pear and Black Pudding Tart
Black pudding and pear tart is a first for me, as we usually eat black pudding baked in a casserole with apple. This is a much more sophisticated presentation, it looks so good!
I did make my own puff pastry, but as it took so long I think I’ll use shop bought in future. I have to admit that I was rewarded by watching it rise and it did taste better than the bought.
- 25og puff pastry
- 4 pears
- 500g of black pudding, cut into 1cm rounds
Set the oven to 180°c. Peel and quarter the pears, remove the pips and slice.
Grease a non stick 8″-9″ flan case, line with alternating slices of black pudding and pear on the base, then around the sides. Chop any remaining pear, mix with the rest of the sliced black pudding, and fill the the middle. Press down gently on the mixture.
Bake for 20 – 30 minutes, or until the pear is cooked. Turn up the heat to 200°c.
Meanwhile, roll out the pastry 1″ wider than the flan case and 1/4″ thick - cut round a large plate and roll it a little more to the required size. Refrigerate until the filling is cooked.
Place the puff pastry on a baking tray and bake for about 20 minutes until it’s risen, crisp and golden.
Place the puff pastry over the flan tray, gently put a plate on top and quickly turn it over so the filling sits on top of the crust which sits on the plate. Serve hot or cold.
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