One of the recipes that always sticks out in my mind is Lancashire cheese and onion tart, I can remember vividly the excitement at pulling it out of the oven, tucking into a big savoury slice and then taking the rest home to Mum and Dad.
Well that is nearly 20 years ago now and over time I have refined that original recipe quite a bit, the bacon was an obvious addition and sprang from using up leftover rashers, the black pudding however had a little more thought behind it.
- 250g plain flour
- 160g butter
- Pinch of salt
- 1 tbsp water
- 1 large egg
- 4 egg yolks to glaze
- 400g black pudding
- 10 rashers of smoke bacon
- 2 large onions
- 350g Lancashire cheese
- 300ml double cream
- 200ml milk
- 4 eggs
- 2 egg yolks
- Chopped thyme
- Black pepper
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 in the fridge for at least 1 hour.
Roll the pastry into a greased tart ring 28cmx 4cm and blind bake for 20-25 minutes at 180°C . Take out your baking beans and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.
Fry off your bacon until cooked and your onions until softened and lightly brown
Mix together the cream, milk, eggs, yolk, black pepper,onions, thyme and half of the cheese
Pulse the black pudding in a food processor until you have a paste.
Roll the black pudding paste out between two layers of cling film so that you have a sort of black pudding patty which will cover the base of the tart
Pop your black pudding onto the pastry and cover with a layer of bacon
Spoon over the cream, cheese and onion mixture and sprinkle over the rest of the cheese and add a few slice of tomato if you want to.
Bake in a pre heated oven 180°C for around 40 minutes until set. You can then finish it off for 5 minutes or so under a hot grill to crisp up the cheese.