Hi this is simply yummy ! lots of prep - but you can prep the ingredients in advance and have the tart ready to 'assemble' just prior to serving .
adapted from a recipe in 'Pork and sons'
not a book for a vegetarian.
half a pack of puff pastry ( cheating I know)
4 medium waxy spuds( charlotte, anya , pink firs or the like)
2 eating apples - large
2 shallots , one clove garlic
three tablespoons creme fraiche
100g or so of lardons
four thick slices black pudding ( about 200g)
roll the pastry very thin to fit a 12 inch long oblong baking tray
peel core and fry the apples till soft
scrub and boil the spuds and slice to pound coin thickness
mix the chopped shallots with the creme fraiche and add the crushed garlic clove
fry the lardons till crispy.
then assemble ...
spread the creme fraiche mix, then sprinkle the other ingredients evenly and put in a hot oven 200c until cooked.
My guide is once the pastry slides around the tin on its own ..
I am not very good with timings.
serves 4 ( or 3 really hungry !)
The actual recipe in the book adds fennel - but I am not so keen on the aniseed flavour - and find the classic mix of apple , bacon , b pud in this with thin crispy pastry really lovely .. serve with a green salad and may be some tomatos in balsamic vinegar.
Ate this last night and just had to post on here