Leah’s Black and White Pudding Tart with Boilie Goats Cheese

Leah’s Black and White Pudding Tart with Boilie Goats Cheese

Recipe by YesChef


  • 1 Leah’s Black Pudding, thinly sliced
  • 1 Leah’s White Pudding, thinly sliced
  • 1 onion, peeled and thinly sliced
  • 1 sheet puff pastry
  • 5ml balsamic vinegar
  • Salt and pepper
  • 2 tablespoon Irish cold-pressed rapeseed oil
  • 4 Boilie goat’s cheese balls


  1. Preheat the oven to 200°C
  2. Use a 10cm cutter or similar to cut out 4 discs of puff pastry. Place them on a non-stick baking sheet and then place another baking sheet on top. Bake in the oven for 12 minutes until golden brown. Remove from the oven, place the pastry discs on a wire rack and allow to cool.
  3. To make the filling, heat the oil in a saucepan and stir in the onions and balsamic vinegar. Season well and let everything cook gently, stirring often, until the onions have caramelized and the vinegar has evaporated.
  4. When the onions have cooled, spread them evenly on the pastry discs and lay slices of the black and white pudding in alternating colours on top.
  5. Reduce the oven to 160°C and bake the tarts for a further 10 minutes, then top them with the cheese and serve as illustrated.

This recipe was in issue 4 of YesChef magazine.

YesChef Issue 4 Cover
YesChef Issue 4 Cover
Article about Leah's and recipe by YesChef
Article about Leah’s and recipe by YesChef