Chicken Liver Tart

Chicken Liver Tart - A savory recipe that blends tradition with refinement

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

The history of tarts is fascinating, dating back to ancient times when people began experimenting with various ingredients and cooking techniques. Chicken liver tart is a recipe that speaks of comfort and tradition, often prepared in families for special occasions. This delicacy is perfect both warm and cold, making it ideal for picnics or outdoor dinners.

Your ingredients for chicken liver tart

For the dough
- 100 g butter (preferably at room temperature)
- 100 ml cold milk
- 1 egg (preferably from free-range hens)
- 400 g flour (for a finer texture, you can use type 00 flour)
- 1 tablespoon sour cream (for extra flavor)
- 12 g fresh yeast (or 7 g dry yeast)
- A pinch of salt

For the filling
- 1 kg chicken livers (choose fresh, well-cleaned livers)
- 4-5 small onions (yellow onions for sweetness)
- A few green onion stalks (for a fresh taste)
- 1 carrot (for a touch of sweetness)
- 20 ml oil (olive oil is an excellent choice)
- 200 ml white wine (a dry wine will add a complex flavor)
- 4 eggs (preferably organic)
- Salt, sweet paprika, pepper, thyme (to taste)
- 200 ml milk (for boiling the livers)
- A bunch of fresh parsley (for an aromatic finish)
- 7 cherry tomatoes (for decoration and a splash of color)

Step by step to a perfect tart

1. Preparing the dough: Start by preparing the dough. In a large bowl, combine the flour with the salt. Add the diced butter and knead with your fingers until you obtain a sandy mixture. Add the activated yeast in milk and the egg, then mix gently. Incorporate the sour cream and continue kneading until you achieve a smooth dough. Be careful not to knead too much; the dough should not be too tough.

2. Chilling the dough: Wrap the dough in cling film and let it chill in the fridge for 30 minutes. This step is essential for achieving a flaky texture.

3. Preparing the filling: In a pot, wash the chicken livers well and add enough milk to cover them. Simmer on low heat for 10-15 minutes until they become tender. In the meantime, finely chop the onion and green onion, and grate the carrot.

4. Sautéing the vegetables: In a skillet, heat the oil and add the onion and carrot. Sauté until they become translucent, then add the diced livers. Add the spices (salt, pepper, sweet paprika, thyme) and the white wine. Cook the mixture until all the liquid evaporates and the flavors intensify. Turn off the heat and let the filling cool.

5. Assembling the tart: Remove the dough from the fridge and divide it into two parts, one larger (for the tart base) and one smaller (for decoration). Roll out the larger dough and place it in the tart pan lined with parchment paper. Cover it with another piece of parchment paper and place a weight on top (you can use dried beans).

6. Pre-baking the dough: Place the pan in the preheated oven at 180°C and bake for 15-20 minutes, until the dough has a slight crust.

7. Finalizing the filling: After the filling has cooled, mix it with the chopped parsley and beaten eggs. This combination will add a fresh taste and creamy texture.

8. Decorating the tart: Remove the dough from the oven and pour the filling into the pan. Roll out the remaining dough and cut it into strips to decorate the tart. Arrange the strips over the filling, creating an attractive pattern. Add whole cherry tomatoes for a splash of color, and then brush the dough strips with beaten egg for a golden crust.

9. Final baking: Place the tart in the preheated oven and bake for 25-30 minutes, or until the crusts are golden and crispy.

10. Serving: The chicken liver tart can be enjoyed both warm and cold. It is delicious alongside a fresh green salad or a yogurt sauce with garlic and dill.

Nutritional benefits and calories
Chicken livers are an excellent source of protein, iron, and B vitamins, essential for our health. A serving of chicken liver tart contains approximately 350-400 calories, depending on the portion and the ingredients used. It is a nutritious yet flavorful choice, ideal for those looking to combine taste with health.

Customized version
If you want to add a personal touch, you can experiment with spices, adding fresh dill or coriander to the filling, or you can substitute some of the livers with minced chicken for a different texture. You can also try adding sautéed mushrooms for extra moisture and flavor.

Frequently asked questions
1. Can I use frozen livers?
Yes, make sure to completely thaw them before cooking to avoid an unpleasant texture.

2. How can I tell if the tart is done?
The tart is done when the crust is golden and the filling is well set.

3. Can I prepare the tart a day in advance?
Yes, the tart can be made a day in advance and stored in the fridge. Reheat it in the oven before serving.

4. What drinks pair well with chicken liver tart?
A dry white wine or a fresh lemonade are excellent choices to complement the flavors of the chicken liver tart.

Enjoy this delicious chicken liver tart recipe and let yourself be carried away by its rich flavors and diverse textures. Each bite will remind you of warm family meals filled with laughter and stories. 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 onions, 1 carrot, 20 ml oil, 200 ml white wine, 4 eggs, salt, sweet paprika, pepper, thyme, a bunch of parsley, 7 cherry tomatoes.