Lancashire Cheese, White and Black Pudding Tart

A twist on a traditional Lancashire tart, using white pudding instead of pork and our award winning black pudding, this recipe is delicious, and lasted all of about 5 minutes in the office.  Quick and easy to make, perfect for a buffet, picnic, packed lunch.

FOR THE SHORT CRUST PASTRY

• Cube the butter and add to the flour.
• Rub the butter and flour together through your fingers to create bread crumb texture.
• Once at that stage add the egg and water and roll into a ball and place in the fridge to rest for at least an hour.
• Preheat the oven to 160 degrees.
• Take the pastry and roll out the pastry to fit an 9 inch tart case.
• Rub butter around the tart case and sprinkle with flour to avoid the pastry sticking.
• Form the Pastry into the tart case ensuring even coverage.
• Place some grease proof paper in the centre and fill with baking beans and blind bake for around 30 to 40 mins.

FOR THE FILLING

• Thinly slice potatoes and blanch in boiling salty water.
• Slice the white pudding and place in a mixing bowl, add the garlic, sage and a little seasoning, mush this into a paste like substance
• Slice the black pudding thinly
• Mix the Eggs Milk and Cream in a jug.
• When the case is out of the oven spread White pudding mixture along the bottom of the case.
• Then put a layer of potatoes and follow with a layer of black pudding seasoning each layer.
• Pour over the egg mixture into the tart filling till almost to the top
• Sprinkle the Grated Cheese over the top
• Place the tart in the oven on 160 degrees for about an hour till the egg is cooked and the centre is piping hot.

To see more ways to use our amazing black pudding and other products such as white pudding, chilli black pudding, vegan black pudding, tripe and many more visit our recipes page