Leek and Calf’s Liver Salad Tart

  • Preparation 45 MIN
    Cooking 15 MIN
  • Makes 6 Appetizers



Leek Topping

Calf’s Liver Salad



  1. In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse a few seconds at a time, until the mixture is the size of peas. Add the egg and vinegar and pulse again until the dough just begins to form. Remove the dough from the processor and form into a disc with your hands.
  2. On a floured work surface, roll out the dough into a 3-mm (1/8-inch) thick rectangle. Fit the dough into a 33 x 10 cm (13 x 4-inch) rectangular pie plate with a removable bottom. Refrigerate the while preparing the filling.

Leek Filling

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. In a saucepan, sauté the leeks in the butter until tender. In a bowl, combine the eggs and sour cream. Add the leeks and stir well. Season with salt and pepper.
  3. Spoon into the crust and bake for 35 to 40 minutes or until pastry is golden brown.

Calf’s Liver Salad

  1. Place the liver cubes in a sieve. Rinse under cold water, drain and pat dry with paper towel.
  2. In a non-stick skillet over high heat, brown the liver on all sides in the butter. Season with salt and pepper. Add the shallot and cook until browned. Add the honey and vinegar and simmer for 1 minute. Set aside.


  1. Cut the tart into six pieces and place in the centre of each plate. Spoon the liver salad on top of each slice, topping with the lettuce. Drizzle with a little olive oil.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 540  
Total Fat 34 g  
Saturated Fat 17 g  
Sodium (salt) 295 mg  
Carbohydrates 35 g  
Fibre 2 g  
Protein 24 g