Morcilla Blood Sausage, Apple and Onion Tart


1 x Beal's Farm Morcilla
2 x White onions, finely sliced
2 x Gala apples
200g Unsalted butter
30g Cider vinegar
400g Short crust pastry
4 x Fluted tart cases
Sea salt
(For the short crust pastry)
300g Plain flour
150g Unsalted butter
2 x Whole eggs
2 x Egg yolks
1sp salt
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 pastry from the fridge and cut into 4 and roll each to a thickness of 3mm. Rub some butter into the tart cases and dust with flour. Push pastry into tart cases and trim edges. Place a double layer of cling film over tart cases and fill with rice or baking beans, 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 onions are soft, season with salt and stir in the vinegar, allow to cool. 

4. Poach 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 apples, cut in half, remove the core then cut into wedges approximately the same size as the Morcilla wedges.

6. Cook tart cases in pre-heated oven at 175 degrees for 20 minutes, remove 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.
by Sean Kelly, Head Chef at Station Road