leeks, black pudding, eggs, milk, creme fresh, oil, pepper, grated cheese, shortcrust pastry (I cheated and used shop bought-it worked perfectly)
Tarts are a great summer recipe, easy to make (especially if you have bought the pastry!) and they look fabulous. Black pudding is a favorite of mine at the moment, some people think it is a bit gruesome but personally I love the taste, even more so mixed with the sweet gently cooked leeks. Winning combo! Serve with salad leaves.
Start by heating a generous glug of oil in a frying pan. Add 2 washed and sliced leeks and allow to stew gently for 15 minutes, stirring every couple of minutes until the leeks are soft and sweet. While the leeks are cooking line a tart dish which shortcrust pastry and turn the oven on to 190c. Make the filling by mixing 2 whole eggs, 2 egg yolks, 100ml of milk, 100ml of creme fresh, 100gm of cheese (which ever flavour takes your fancy but cheddar does work well) and season with a little salt and pepper. Once the leek mixture is cooked and cooled slightly mix with the egg and spoon into the pastry. Top with cut pieces of black pudding-in whichever pattern desired and cook for 45 minutes.