Leek and Calf’s Liver Salad Tart

Name: Leek and Calf’s Liver Salad Tart
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 Appetizers
Ingredients: 250 ml (1 cup) unbleached all-purpose flour; 1 ml (1/4 tsp) baking powder; 1 ml (1/4 tsp) salt; 90 ml (6 tbsp) cold unsalted butter cubed; 1 egg; 15 ml (1 tbsp) white wine vinegar; 1 litre (4 cups) leeks, thinly sliced (about 2); 30 ml (2 tbsp) unsalted butter; 2 eggs; 125 ml (½ cup) sour cream; Salt and pepper; 454 g (1 lb) calf's liver, cut into cubes; 30 ml (2 tbsp) butter; 1 shallot, thinly sliced; 30 ml (2 tbsp) honey; 30 ml (2 tbsp) white wine vinegar; 500 ml (2 cups) arugula; 30 ml (2 tbsp) olive oil; Salt and pepper

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Preparation 45 MIN

Cooking 15 MIN
Makes 6 Appetizers

Ingredients
Preparation

Ingredients

Pastry

250 ml (1 cup) unbleached all-purpose flour
1 ml (1/4 tsp) baking powder
1 ml (1/4 tsp) salt
90 ml (6 tbsp) cold unsalted butter cubed
1 egg
15 ml (1 tbsp) white wine vinegar

Leek Topping

1 litre (4 cups) leeks, thinly sliced (about 2)
30 ml (2 tbsp) unsalted butter
2 eggs
125 ml (½ cup) sour cream
Salt and pepper

Calf’s Liver Salad

454 g (1 lb) calf's liver, cut into cubes
30 ml (2 tbsp) butter
1 shallot, thinly sliced
30 ml (2 tbsp) honey
30 ml (2 tbsp) white wine vinegar
500 ml (2 cups) arugula
30 ml (2 tbsp) olive oil
Salt and pepper

Preparation

Pastry

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.
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

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
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.
Spoon into the crust and bake for 35 to 40 minutes or until pastry is golden brown.

Calf’s Liver Salad

Place the liver cubes in a sieve. Rinse under cold water, drain and pat dry with paper towel.
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.

Assembly

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.