Ingredients with Measurements:
- 1 pre-made pie crust
- 1 pound chicken livers
- 2 large onions, sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper, to taste
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
Special equipment needed:
- Food processor
- Large skillet
- Rolling pin
- 9-inch tart pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Bake for 10 minutes and set aside.
3. In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until caramelized, about 20 minutes. Add the brown sugar and balsamic vinegar and cook for an additional 5 minutes.
4. In the same skillet, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add the chicken livers and cook until browned on the outside and pink on the inside, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
5. Transfer the caramelized onions and chicken livers to a food processor and pulse until finely chopped. Add the chopped parsley, thyme, salt, and pepper, and pulse until combined.
6. In a separate bowl, whisk together the eggs, heavy cream, and milk. Add the chopped liver mixture and stir until combined.
7. Pour the chopped liver mixture into the pre-baked tart shell and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 30g
Protein per serving: 18g
Carbohydrates per serving: 18g
Fiber per serving: 1g
Sugar per serving: 6g
Sodium per serving: 290mg
Substitutions for ingredients:
- Beef liver can be used instead of chicken liver.
- Red wine vinegar can be used instead of balsamic vinegar.
- Dried parsley and thyme can be used instead of fresh.
Variations:
- Add chopped walnuts or pecans to the filling for added texture.
- Top the tart with crumbled bacon before baking.
- Use puff pastry instead of pie crust for a flakier crust.
Tips and tricks:
- Make sure to trim the edges of the pie crust to prevent it from shrinking during baking.
- Use a food processor to finely chop the liver and onions for a smoother filling.
- Let the tart cool for 10 minutes before slicing to prevent the filling from falling apart.
Storage instructions:
- Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprig of fresh parsley or thyme for garnish.
- Cut the tart into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs such as parsley or thyme
- Crumbled bacon
- Chopped nuts
Pairings:
- Serve the tart with a side salad dressed with a vinaigrette.
- Pair with a glass of red wine such as Pinot Noir or Merlot.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too runny, increase the baking time by 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken livers to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chopped liver is a traditional Jewish dish that dates back to the 13th century.
Flavor profiles:
- Savory, rich, and slightly sweet from the caramelized onions.
Serving suggestions:
- Serve the tart as a main course with a side salad or roasted vegetables.
- Cut into small squares and serve as an appetizer at a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A