Morcilla, Apple and Onion Tart

Method

1. Make the short crust pastry by adding the salt to the flour then rubbing in all the butter until it resembles fine breadcrumbs. Mix in the whole eggs and egg yolks and knead into a dough. Wrap in cling film and place in the fridge for at least 30 minutes before using.
2. Remove the pastry from the fridge and cut into 4, then roll each to a thickness of 3mm. Rub some butter into the tart cases and dust with flour. Push the pastry into the tart cases and trim the edges. Place a double layer of cling film over the tart cases and fill with rice or baking beans, then put the cases into the freezer for 1 hour.
3. Melt 50g of butter in a pan then add the onions and cook over a low heat with a lid on for approximately 40 minutes, stirring occasionally to prevent sticking. When the onions are soft, season with salt and stir in the vinegar, then allow to cool.
4. Poach the Morcilla in water, still in the skin, for approximately 25 minutes. Chill then remove the skin. Cut in half lengthways then cut each half into 10 wedges.
5. Peel the apples, cut in half, remove the core then cut into wedges approximately the same size as the Morcilla wedges.
6. Cook the tart cases in a pre-heated oven at 175 degrees for 20 minutes, remove the baking beans and allow the tarts to cool down.
7. Spread a layer of onion in the bottom of each tart and place 5 wedges of Morcilla and 5 wedges of apple, alternating as you go around.
8. Melt the remaining butter and brush generously over the top of each tart then sprinkle with sea salt and a few thyme leaves.
9. Bake in the oven for 20 minutes and serve.