IRISH BUTTER AND BLACK PUDDING TART

Description: This savory tart combines the rich, earthy flavors of black pudding with the indulgent creaminess of Irish butter in a flaky, buttery pastry. Caramelized onions add sweetness, while eggs and cream create a luscious filling. Perfect as a hearty appetizer or a main dish served with a fresh green salad.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 6

Ingredients

For the Pastry:

200g (1 ⅔ cups) plain flour
100g (7 tbsp) cold Irish butter, cubed
1 egg yolk
2-3 tbsp cold water
A pinch of salt

For the Filling:

200g (7 oz) black pudding, crumbled
1 large onion, thinly sliced
30g (2 tbsp) Irish butter
3 eggs
200ml (¾ cup) double cream
100ml (⅓ cup) milk
1 tsp wholegrain mustard (optional)
Salt and pepper to taste
Fresh thyme or parsley for garnish

Instructions

1. Prepare the Pastry:

In a large bowl, rub the butter into the flour until it resembles fine breadcrumbs.
Add the egg yolk and 2 tbsp of cold water, mixing until the dough comes together (add an extra tbsp of water if needed).
Wrap the dough in cling film and chill for 20 minutes.

2. Prebake the Tart Crust:

Preheat the oven to 180°C (350°F).
Roll out the pastry on a floured surface and line a 9-inch tart tin. Trim excess dough and prick the base with a fork.
Line with baking paper and fill with baking beans or dry rice.
Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes.

3. Make the Filling:

In a pan, melt the Irish butter and gently caramelize the onions over low heat for 10 minutes.
Add the crumbled black pudding and cook for another 2 minutes. Set aside.
In a bowl, whisk the eggs, cream, milk, mustard (if using), salt, and pepper together.

4. Assemble and Bake: