• 225g plain flour
  • 100g butter
  • 1 pinch salt
  • 300g  Black pudding
  • 300g Soft Goat's Cheese
  • 200g beetroot
  • 12 cherry tomatoes
  • 1 pack rocket



Roll out the pastry, line an 18cm fluted tin, blind bake at 180C for 20 minutes.

Quarter the beetroot and roast in a hot oven at 200C for 20 minutes until tender and caramelised.

Slice the Black pudding and lightly fry or grill until warmed through.

Spread the soft goats’ cheese over the base of the tart and arrange the Black pudding and roasted beetroot over it.

Garnish with cherry tomatoes, rocket and fresh herbs, drizzle with some of the beetroot juices.