Seomra Blog Bia at Totally Tipp: Inch House Black Pudding and Caramelised Onion Tart


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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5 Responses

  1. Kristin says:

    Am I right in thinking you brought this to the Kilkenny food camp? If it’s the same tart, it was delicious!

  2. Caroline says:

    Thanks Kristin! I’ve been fiddling with the proportions for a while and went for the caramelised onions in this rather than slow-cooked leeks. It’s a great basic recipe for any combination of tart ingredients.

  3. Sheila Kiely says:

    aw, pity you can’t make it Caroline. Tart looks delicious. I’ve never heard of lemon juice being used to bind pastry so will have to give that a go.

  4. Caroline says:

    Just a squeeze of lemon juice in the water – I think it was something that my Nana used to do and I remember it from Home Ec as well. I think it might be something to do with acid helping the whole thing to bind – but I’m very much open to correction on that!

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