Best Liver And Onion Tart Recipes

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SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART



Sauteed Calves Liver with Bacon, Onion and Maytag Blue Cheese Tart image

Provided by Michael Symon : Food Network

Number Of Ingredients 13

1-ounce olive oil
Flour for dusting the liver
4 ounces calves liver, cut into 2 (2-ounce) pieces
4 ounces smoked bacon
1 tablespoon butter
1 yellow onion
Salt and pepper, to taste
1 teaspoon rosemary
1 (9-inch) frozen pie dough
1 tablespoon maytag blue cheese
1 handful arugula
2 tablespoons roasted garlic cloves
2 ounces Balsamic vinegar

Steps:

  • Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
  • For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

LIVER AND ONION TART



Liver and Onion Tart image

I've always loved liver and onions so I often find ways to make it in different formats. This could also be called a liver and onion quiche.

Provided by Offal Chef

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 shortcrust pastry, enough to cover your dish
1 lb pig liver or 1 lb calf liver
2 large onions, halved and cut length ways
flour, for dusting
3 eggs
1 cup milk or 1 cup cream
salt
pepper
oil, of choice to flash fry liver

Steps:

  • First get the oven on at 350°.
  • Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw.
  • In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt) - the liver should be just lightly seared.
  • Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use.
  • Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker.
  • Fry the onion until just brown - not burnt - then set aside on some kitchen paper.
  • In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper.
  • Pastry should be done - take it out of the oven and turn the oven up to 375°.
  • Some like to let the pastry cool but I find it makes little difference.
  • Add the liver to evenly distribute around the flan.
  • Do the same with the onion.
  • Add the egg and milk mixture but don't overfill.
  • Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan.
  • When done - take out and either serve straight away or cool and serve cold - I enjoy both.
  • If you need to serve it with a sauce or something I think a Cumberland sauce would work well.
  • Goes well with some nice red wine.

Nutrition Facts : Calories 502.8, Fat 25, SaturatedFat 7.7, Cholesterol 491, Sodium 419.1, Carbohydrate 33.4, Fiber 2.9, Sugar 3.4, Protein 34.7

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