Lancashire Tart with Black Pudding, Onion and Bacon | Andy Bates

1. Preheat the oven to 180°C / 350F / Gas Mark 4.
2. 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 for 1 hour.
3. Roll the pastry into a greased tart ring 28cmx 4cm and blind bake for 20-25 minutes. Remove baking beads and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.
4. Sweat off the onions on a low heat for at least 30 minutes until brown and caramelised. Allow to cool.
5. Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set aside and season just before using.
6. In a food processor blend the black pudding until it becomes a pate.
7. Separate into two and roll each piece out separately in cling film enough to cover the pastry base.
8. Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Cover with half the cheese.
9. Ladle over the cream and onion mix. Top with the other black pudding round and remaining bacon then cover with the rest of the cheese.
10. Bake in a pre-heated oven 160°C / 320F / Gas Mark 3 for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.

To Serve:

Serve with some mixed salad leaves and new potatoes or chips.