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Clonakilty Black Pudding

Clonakilty Blackpudding Tart With Roasted Beetroot And Goats Cheese


This is such a simple recipe and it looks so impressive that guests will be checking the kitchen to make sure that you haven't kidnapped a chef.

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Rate this recipe 3.4/5 (128 Votes)


  • For the pastry:
  • 225g Plain Flour
  • 100g Butter
  • Pinch Salt
  • 2-3 tbsp water
  • For the filling:
  • 280g Clonakilty Blackpudding
  • 300g Soft Goat’s cheese
  • 200g Beetroot
  • Cherry Tomatoes
  • Rocket and Mixed Herbs to serve


Level of difficulty Average
Cooking time 20mins
Cost Average budget


Step 1

Rub flour, butter and salt together to form a breadcrumb consistency, add water to form ball and refrigerate for at least one hour.

Step 2

Roll out pastry, and line a 18cm fluted tin, blind bake at 180°C for twenty minutes.

Step 3

Quarter the beetroot and roast in a hot oven ~200°C for twenty minutes until tender and caramelised.

Step 4

Slice the Clonakilty Blackpudding and lightly fry or grill until warmed through.

Step 5

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

Step 6

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

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