Posted in Slow Cook

Leek and Black Pudding Tart

Leek and Black Pudding Tart

leeks, black pudding, eggs, milk, creme fresh, oil, pepper, grated cheese, shortcrust pastry (I cheated and used shop bought-it worked perfectly)

1 hr

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.

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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