Method

1. Preheat oven to 180C, fan 160C, gas mark 4.
2. Butter four 10cm tartlet tins.
3. Roll out the shortcrust pastry on a floured surface to about 6mm thick and use it to line the tins. Chill in the refrigerator for 30 minutes.
4. Remove from the refrigerator, line the pastry cases with greaseproof paper and fill with blind-baking beans. Cook in the oven for 15 minutes.
5. Meanwhile, remove all packaging from the black pudding, slice into disks about 2cm thick and dry fry on a medium/high heat for about 3 minutes on each side until crisp and piping hot.
6. Quarter the pre-cooked beetroots, melt the butter in a pan and toss the beetroots in the butter, sprinkling over the caster sugar to caramelise for a few minutes.
7. Take the pastry cases out of the oven, remove the greaseproof paper and blind-baking beans and allow to cool for a few minutes.
8. Remove the pastry cases from the tartlet tin. Arrange the slices of black pudding and beetroot in the pastry cases and crumble the goat’s cheese over the top.
9. Return to the oven and cook for 5-7 minutes, remove from the oven and season to taste.
10. Enjoy hot with a salad and your favourite dressing or glaze.