Liver and Onion Tart
Indulge in the rich, savory charm of a homemade Liver and Onion Tart, a gourmet twist on classic comfort food. This recipe combines buttery, flaky pastry with caramelized onions and tender chicken livers seasoned with fresh thyme and a hint of nutmeg for a depth of flavor that's truly unforgettable. A creamy custard of eggs and heavy cream ties it all together, creating a satisfying meal that's perfect for brunch, lunch, or a cozy dinner. Impress your guests with this elegantly rustic dish, or savor it solo with a crisp green salad on the side. Whether you're a liver lover or looking to explore hearty new flavors, this tart is sure to delight!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold)
- 0.5 teaspoons Salt
- 3 tablespoons Cold water
- 300 grams Chicken livers
- 2 Yellow onions
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh thyme
- 100 milliliters Heavy cream
- 2 Eggs
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
Instructions
1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
4. While the dough chills, clean the chicken livers and trim any connective tissue. Rinse them under cold water and pat dry with paper towels.
5. Peel the yellow onions and slice them thinly.
6. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and caramelized (about 20 minutes). Remove from the skillet and set aside.
7. In the same skillet, add the chicken livers and minced garlic. Cook over medium heat until the livers are browned but still slightly pink inside (about 3-4 minutes per side). Season with fresh thyme, black pepper, and optional grated nutmeg. Remove from heat and chop the livers into bite-sized pieces.
8. In a small bowl, whisk together the heavy cream and eggs until well combined.
9. Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Blind bake the crust for 10 minutes using parchment paper and baking weights to prevent puffing.
10. Remove the weights and parchment paper, then layer the caramelized onions and cooked chicken livers evenly over the crust.
11. Pour the cream and egg mixture evenly over the filling.
12. Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden on top.
13. Allow the tart to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 1568 mg | 523% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.2 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 234 mg | 18% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
