BLACKPUDDING, APPLE AND POTATO TART

The combination of sweet baked apple, comforting potato and moreish black pudding makes this one of my all-time favourites!

Serves 6

1 leek, washed and sliced thinly

4 Tbsp crème fraiche

1 Tbsp Dijon mustard

3 Tbsp olive oil, plus extra for drizzling

4 waxy potatoes, Nadine, van rosa

2 sweet apples, pacific beauty

400g black pudding

350g puff pastry dough, thawed if frozen but still cold

Flour for dusting

100g gruyere cheese, grated

Method

Cook the potatoes in lightly salted water for 15-20 minutes, or until tender.  Drain well, then cut into thin rounds.

Add a knob of butter to a medium sized fry pan and add the leeks and a sprinkle of salt, cook until soft and tender (5 minutes). Remove from the pan and set aside.

Add another knob of butter and allow to go frothy add the apple slices and cook until they just begin to colour. Remove from the heat.

Mix together the crème fraiche and mustard.

Preheat the oven to 180C

Roll out the puff pastry on a lightly floured surface to your desired round, I rolled mine to a 25cm round and place on a baking sheet. Spread about 2 tablespoons of the crème fraiche mixture evenly over the dough. Sprinkle with the leeks and half the cheese.  Then arrange alternate layers of black pudding, potato and apple on top.  Cover with remaining cheese, sprinkle of salt and grind or two of pepper.

Bake for 20 minutes or until golden and the base is crisp.

If need be drizzle with a little more oil and serve immediately.