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Lancashire Tart with Black Pudding, Onion and Bacon

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Ingredients

Pastry
250g Plain Flour
160g Butter
Pinch Salt
1 tbsp Water
1 Egg
4 Egg Yolks To Glaze
Filling
600g Black Pudding Skin Removed
20 Slices cooked bacon smoked or unsmoked fat removed and flattened
2 Large Onions finely sliced and sweated off for at least 30 mins until brown on a slow heat
350g Lancashire cheese
300ml Double Cream
200ml Milk
4 Eggs
2 Egg Yolks
Chopped Thyme

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Lancashire Tart with Black Pudding, Onion and Bacon

  • Medium

Ingredients

  • Pastry

  • Filling

Directions

Steps

1
Done

Pastry

In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest for 1 hour.

2
Done

Roll the pastry into a greased tart ring 28cmx 4cm and blind bake for 20-25 minutes at 180°C remove blind baking and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.

3
Done

Filling

Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set to the side.

4
Done

In a food processor blend the black pudding until it becomes a pate.

5
Done

Separate into two and roll each piece out separately in cling film enough to cover the pastry base

6
Done

Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Sprinkle with half the cheese.

7
Done

Next, ladle over with the cream, cheese and onion mix. Repeat this process and then cover with the rest of the cheese.

8
Done

Bake in a pre heated oven 160°C for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.

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