Black Pudding, Pear and Fennel Tart

1:30 am on 5 July 2008

(Serves 6 as an entrée)


  • 1 small red onion (thinly sliced)
  • 4 Tbs sour cream
  • 1 Tbs Dijion mustard
  • 2 Tbs olive oil
  • 2 sliced pears ( not too ripe)
  • 150gm bacon pieces
  • 3 Agria potatoes
  • 300gm puff pastry
  • 1 small fennel bulb (thinly sliced)
  • handful of wild rocket leaves
  • salt and pepper


Mix onion, sour cream, mustard, and olive oil in a bowl and set aside.
Cook potatoes in boiling water until tender. Drain and slice into thin rounds.
Cook bacon pieces under the grill until lightly coloured.

Remove the skin from the black pudding, and cut into thin slices.

Roll the puff pastry into a rectangle 13cm x 36 cm. Place on a baking sheet.
Spread half of the sour cream mix over the top of the pastry. Sprinkle with shaved fennel and lardons, then place alternate layers of black pudding, potato and pears on top.

Cover with remaining sour cream mix and bake at 180C for  20 minutes, or until the pastry is golden brown.

To serve: Cover with rocket leaves and drizzle with a little olive oil.


From Jesse Mulligan, 1–4pm

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