An original tarte Tatin of black pudding on top of caramelised onion, apple and raisins.
"Serve this starter with a green salad dressed with truffle scented olive oil."
Preheat the oven to 200°c.
Peel and thinly slice the onions and the apples. Chop the chervil.
Slice the uncooked black puddings in to rounds.
In a saucepan, sweat the onions with the butter then add the apples, honey and the raisins and mix well to caramelise the ingredients. Add a little water and cook down gently for 15 minutes.
Cut the pastry to size - it should neatly cover the top of the moulds. Line the base of the moulds with baking parchment. Make a layer of black pudding discs in the base of each mould, top with the caramelised apple and onion and then cover with the pastry.
Transfer to the oven and cook for 15 to 20 minutes (the pastry should be crisp and golden).
Turn the tarte tatins out of the mould, carefully remove the baking parchment and serve with a sprinkling of chervil.