GOAT’S CHEESE, BLACK PUDDING AND BLACKBERRY TART

(Pictured above) Makes 16 slim slices.

You will need:

1 quantity (approx 350g (12oz)) shortcrust pastry 300g (11oz) black pudding Oil, for frying 9 eggs 200ml (7fl oz) cream Sea salt flakes and freshly ground black pepper 175g (6oz) goat’s cheese 125g (4oz) blackberries, washed and sliced in half lengthways

Preheat the oven to 180°C, 350°F, Gas 4. Line a greased 22cm (9in) loosebottomed tart tin with the shortcrust pastry and trim off any excess. Using a fork, prick the bottom of the pastry base a few times, and then gently place a sheet of baking paper on top of it. Fill the baking paper with uncooked rice or dried beans, then refrigerate the uncooked tart base for 15 minutes.

Remove the tart base from the fridge — with the baking paper and uncooked rice or dried beans, whichever you are using, still intact — and put it in the preheated oven, on the middle shelf, for 10 minutes. Carefully remove the baking paper along with the rice or beans. Return the pastry case to the oven for a further 5 minutes. Remove it from the oven when the tart case is a pale golden colour, and allow it to cool slightly.

Increase the oven temperature to 200°C, 400°F, Gas 6. Slice the black pudding into rounds and fry them in a little oil in a non-stick pan until they are crispy and cooked through. Break the black pudding rounds into pieces and arrange them in the bottom of the tart case. Whisk the eggs and the cream together until they are thoroughly combined, adding a generous pinch of sea salt flakes and some freshly ground black pepper.

Cut the goat’s cheese into rounds and arrange them in the tart case, along with the sliced blackberries. Pour in the egg and cream mixture, ensuring there’s no overflow, and bake the tart in the middle of the oven for about 25 minutes, until it is golden on top and completely set. Allow it to cool before slicing.