Bibliocook knows her onions

Here’s a fabulous recipe that comes courtesy of Caroline Hennessy whose excellent food blog Bibliocook is always worth a visit. Caroline was originally working on her Inch House Black Pudding and Caramelised Onion Tart in preparation for the Totally Tipperary Food Festival which takes place at Cloughjordan House over a weekend at the end of June.
Unfortunately, a clash of dates means Caroline can’t do her planned cooking demonstration as part of the festival’s Seomra Blog Bia event. However Tipperary’s loss is our gain and Caroline has kindly allowed us to bring the recipe to you guys. Enjoy.
Inch House Black Pudding and Caramelised Onion Tart

For the pastry:
Plain flour – 200g
Sea salt – large pinch
Butter – 125g, chilled and cubed
A squeeze of lemon juice
Chilled water – 5-6 tablespoons

For the filling:
Onions – 5-6, approximately 500g
Olive oil
Black pudding – 250g, skin removed if necessary and sliced
Cream – 300mls
Eggs – 2
Mature cheddar cheese – 50g (Hegarty’s cheddar is great with this)
Mix flour and salt in the bowl of a food processor. Add the cubes of butter and process, in pulses, until it looks like fine breadcrumbs. Squeeze the lemon juice into the water, add to the bowl and pulse until it holds together in large clumps.
Empty on to a floured work surface and gather together into a flat disc. Allow to rest for at least an hour in the fridge. Preheat the oven to 190°C and place a baking sheet into the middle of the oven. Roll out the pastry and use to line a 25cm loose-bottomed baking tin. Line again with greaseproof paper and add a couple of handfuls of ceramic baking beans, dried chickpeas or uncooked rice to weigh the pastry down.
Cook for 20 minutes in the preheated oven, then remove the greaseproof paper/baking beans and allow to cook for another five minutes.
Reduce the heat to 180°C.
Meanwhile, slice the onions and heat some olive oil in a deep frying pan. Add the onions, season with salt and pepper and cook over a moderate heat for 15-20 minutes until soft, tender and turning golden.
Spread onions across the base of the pastry case and top with slices of black pudding. Mix eggs, cream and grated cheese together and season well. Pour over the black pudding and onions, carefully transfer to the baking sheet in the preheated oven and cook for 30-35 minutes until set and browned.
Allow to stand for a few minutes before serving with a crisp green salad and some ripe tomatoes, sliced and dressed with a little lemon juice.
Serves 4.
Check out Caroline’s blog at www.bibliocook.com
Follow her on Twitter @bibliocook

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