Morcilla and onion tart
Morcilla is a type of Spanish black pudding. It's rich and vinous, with almost a smoky edge, and has a dryer, finer grain than a British black pudding.My friend Dave handed me some last week, with the instruction that although it makes a sensational tapas-ish snack, I'd be doing myself a disservice not to make it into an Alsace tart. He also recommends frying it with broad beans and garlic, which I will be doing at the next available opportunity.In the end, this was more like a light quiche lorraine, but bloody hell it was good.I make a lot of quiches and tarts, partly because my lactose-intolerant boyfriend loves them, and often requests versions that work around the dairy problems. But also because they're rich and comforting, and actually pretty hard to mess up.This one is no different, but it does benefit from getting the pastry nice and flaky. I reckon it'll serve 4 or so.
Ingredients:
- Pastry - shortcrust, probably about 200g, and heavy on the butter
- Morcilla, a decent length of the stuff. 1-2 of the sausages.
- 3 large-ish onions
- Crème fraiche, about 150g
- 2 eggs
- Flat leaf parsley, a handful
- Pepper, and smoked salt if you have it
- Nutmeg, a little