Saturday, March 12, 2011

Black pudding tart



Hello.....yes, it has been a looong time.  I was trying to "diet" after my Xmas vacations in Miami and The Bahamas.  (Too much cracked conch and Kaliks for me.)  Obviously, that doesn't really work for me.  So instead I upped my running and now I am back in the saddle again! 
The first thing I want to write about is this amazing recipe that my cousin taught me this weekend in Madrid.  The best part about it is it is extremely easy to make, (if you store buy the puff pastry) it is so delicious, and it can serve as a starter or as a main meal with a spinach salad as we had it.

So, you will need:

1 tbsp olive oil
 3 fresh onions (not the dried ones, the ones attached to the scallions....) if you can't find them use 6 shallots instead.
2 morcillas (black pudding sausage) casinge removed
3 tbsp unsalted butter
2 tsp water
1 apple, peeled and chopped
1 pear, peeled and chopped
3 eggs, beaten
1 tsp cinammon
1 tsp sugar
1/2 cup toasted walnuts, almond or pine nuts
1/4 tsp freshly grated nutmeg
Salt and Pepper to taste
2 packages of puff pastry
1 egg lightly beaten

Saute your onions or shallots in a medium frying pan over low heat, until just tender, 10-15 minutes.  Place in a bowl and set aside.  Crumble your blood pudding into the same pat, and fry over medium heat for another 10 minutes.  Place in the same bowl with the onions.  To the same pan, add your butter and melt over medium heat, add apples, pears, sugar, water, cinnamon and nutmeg.  Saute until soft, 8-9 minutes, and the liquid is caramelizing.  Add that to the bowl with the rest of ingredients along with the toasted nuts of your choice, and salt and pepper it to your taste.  Add the three beaten eggs and mix well.
Pre-heat oven to 220 deg celsius (425 farenheit).
Butter and flour a medium sized baking dish.  Roll out your puff pastry, and with a fork prick it all over.  Place in the buttered baking dish with the sides over hanging a little, and cook in the oven for 10 minutes.  In the mean time, roll out your second puff pastry.  When the the first one is done, place the ingredients in your bowl onto the cooked puff pastry, and smooth the top.  Fold the sides that are over-hanging and then place the uncooked puff pastry on top, and press the sides to seal.  Brush the top with the remaining beaten egg, and place back in the oven for 10 minutes, then lower the heat to 175 deg. celsius (350 farenheit) and cook for another 10 minutes, checking to make sure it doesn't burn.   If it's browining too fast, cover with a peice of tin foil.  When it is done, turn off oven, crack the door and leave the tart for another 10 minutes.

Remove from the oven and serve, with a nice side salad or on its own.  Try not to eat it all at once.....it is even better the day after!  Enjoy!

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