Chicken Liver Tart

Chicken Liver Tart: A Delight for Foodies

If you're looking for a recipe that transforms chicken livers from a perhaps less appealing ingredient into a true feast, you've come to the right place. This chicken liver tart is a savory combination of textures and flavors, perfect both warm and cold. Moreover, it is an excellent choice for a family meal or a gathering with friends. I invite you to discover the magic of preparing this tart step by step!

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 8

Ingredients

*For the dough:*
- 100 g butter (at room temperature)
- 100 ml cold milk
- 1 egg
- 400 g flour
- 1 tablespoon sour cream
- 12 g fresh yeast
- a pinch of salt

*For the filling:*
- 1 kg chicken livers
- 4-5 small onions
- a few green onion stalks
- 1 carrot
- 20 ml oil
- 200 ml white wine
- 4 eggs
- salt, sweet paprika, pepper, thyme (to taste)
- milk (for boiling)
- a bunch of parsley
- 7 cherry tomatoes (for decoration)

Preparing the dough

1. Start by mixing the ingredients for the dough. In a large bowl, place the soft butter, cold milk, egg, flour, sour cream, fresh yeast, and salt. Use your hands to knead the ingredients until you obtain a homogeneous dough. The dough should not be too hard; it should be slightly soft and elastic.

2. Once you have the dough, form a ball and wrap it in plastic wrap. Place it in the refrigerator for about 30 minutes, during which time you will prepare the filling. This step is essential for achieving a perfect dough texture.

Preparing the filling

3. Wash the chicken livers well and place them in a pot. Pour milk over them until they are completely covered. This step helps enhance the flavor of the livers and removes any possible impurities. Put the pot on the stove and let it boil for 10-15 minutes. Meanwhile, you can prepare the vegetables.

4. Chop the onion and green onion finely. Grate the carrot. In a pan, heat the oil and add the onion, carrot, and green onion. Sauté them until they become golden and fragrant.

5. Add the diced livers and mix well. Season with salt, pepper, sweet paprika, and thyme. Once the livers are browned, add the white wine and let the mixture boil until all the liquid evaporates. Turn off the heat and let the filling cool.

6. After cooling, add the chopped parsley and beaten eggs to the filling. Mix well to combine all the ingredients.

Assembling the tart

7. Take the dough out of the refrigerator. Set aside one-third of the dough for decoration, and roll out the rest on a floured surface. Roll the dough into a thin sheet, large enough to cover the tart pan. I used a round pan, but you can use whatever you have on hand.

8. Place the dough in the tart pan, making sure to cover the edges thoroughly. You can use parchment paper on the bottom of the pan to prevent sticking. Place another piece of parchment paper on top and add a baking weight or beans to keep the dough in place during baking.

9. Place the pan in the preheated oven at 180°C and bake the dough for about 15-20 minutes, until it becomes lightly golden.

10. Remove the pan from the oven and pour in the liver filling. Roll out the remaining dough on a floured surface and cut it into thin strips. Arrange the strips over the filling, creating a decorative pattern. Decorate with halved cherry tomatoes.

11. Brush the strips of dough with beaten egg for a shiny and appetizing appearance. Place the pan back in the oven and bake for 20-25 minutes, until the tart is golden and crispy.

Serving and variations

Now it’s time to take the tart out of the oven! It’s just as delicious warm as it is cold, so you can serve it however you prefer. It can be accompanied by a fresh salad or a garlic yogurt sauce to add a refreshing contrast.

Helpful tips:
- If you're not a fan of livers, you can try a filling with minced beef or pork, or even a combination of vegetables for a vegetarian option.
- Make sure the livers are well washed and cleaned of membranes for a more pleasant taste.

Nutritional information:
This tart is a good source of protein due to the livers and eggs. Additionally, the onion and carrot add essential vitamins and fibers. Each serving contains approximately 350 calories, depending on the ingredients used and the portion served.

Frequently asked questions:
1. Can I use other types of meat?
- Of course! You can adapt the recipe using chicken, pork, or even fish, depending on your preferences.

2. How long can the tart be kept?
- The tart can be stored in the refrigerator for 3-4 days, covered with plastic wrap or in an airtight container.

3. Can I freeze the tart?
- Yes, the tart can be frozen in portions. Make sure to wrap it well to prevent excessive freezing.

I hope this chicken liver tart recipe inspires you to experiment in the kitchen! It’s an excellent choice to surprise your family or friends with a delicious and original dish. Enjoy!

 Ingredients: Dough: 100 g butter, 100 ml cold milk, 1 egg, 400 g flour, 1 tablespoon sour cream, 12 g fresh yeast, a pinch of salt. Filling: 1 kg chicken liver, 4-5 small onions, a few green onion stalks, 1 carrot, 20 ml oil, 200 ml white wine, 4 eggs, salt, sweet paprika, pepper, thyme, milk, a bunch of parsley, 7 cherry tomatoes.

 Tags:  chicken liver pie