Liver and Onion Tart

Very Healthy
Health score
68%
Liver and Onion Tart
55 min.
4
793kcal

Suggestions


Indulge in the rich and savory flavors of our Liver and Onion Tart, a dish that beautifully marries the robust taste of liver with the sweetness of caramelized onions. This very healthy recipe is perfect for those looking to elevate their lunch or dinner experience with a hearty main course that is both satisfying and nutritious. With a health score of 68, this tart is not only delicious but also packed with essential nutrients.

Ready in just 55 minutes, this dish serves four and is ideal for sharing with family or friends. The combination of tender liver, perfectly fried onions, and a creamy egg mixture encased in a flaky shortcrust pastry creates a delightful texture and flavor profile that will leave your taste buds dancing. Whether you choose to serve it warm or allow it to cool for a refreshing cold option, this tart is versatile enough to suit any occasion.

Pair it with a glass of nice red wine and perhaps a drizzle of Cumberland sauce for an added touch of elegance. This Liver and Onion Tart is not just a meal; it's an experience that brings comfort and satisfaction to the table. Dive into this culinary adventure and discover the joys of cooking with liver, a nutrient-dense ingredient that deserves a place in your kitchen!

Ingredients

  • lb calf's liver 
  • servings cooking oil 
  •  eggs 
  • cup cup heavy whipping cream 
  • large onion halved
  • servings bell pepper 
  • servings salt 
  •  pastry crust to cover your dish

Equipment

  • bowl
  • oven
  • whisk

Directions

  1. 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.
  2. Add the liver to evenly distribute around the flan.Do the same with the onion.
  3. Add the egg and milk mixture but don't overfill.
  4. 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

Calories793kcal
Protein17.65%
Fat55.17%
Carbs27.18%

Properties

Glycemic Index
24.25
Glycemic Load
16.11
Inflammation Score
-10
Nutrition Score
56.988695559294%

Flavonoids

Apigenin
0.01mg
Luteolin
0.47mg
Isorhamnetin
3.76mg
Kaempferol
0.5mg
Myricetin
0.02mg
Quercetin
15.4mg

Nutrients percent of daily need

Calories:792.92kcal
39.65%
Fat:48.66g
74.86%
Saturated Fat:18.63g
116.45%
Carbohydrates:53.94g
17.98%
Net Carbohydrates:49.76g
18.09%
Sugar:8.3g
9.22%
Cholesterol:568.74mg
189.58%
Sodium:691.73mg
30.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.03g
70.07%
Vitamin B12:68.26µg
1137.63%
Vitamin A:47675.7IU
953.51%
Copper:13.6mg
679.93%
Vitamin B2:3.35mg
197.32%
Vitamin C:102.06mg
123.71%
Zinc:14.86mg
99.07%
Vitamin B5:8.08mg
80.77%
Vitamin B3:15.72mg
78.62%
Selenium:54.59µg
77.99%
Vitamin B6:1.49mg
74.51%
Folate:270.42µg
67.6%
Phosphorus:623.81mg
62.38%
Iron:10.65mg
59.14%
Vitamin B1:0.68mg
45.25%
Manganese:0.82mg
40.82%
Vitamin E:5.01mg
33.41%
Potassium:770.42mg
22.01%
Vitamin K:18.72µg
17.83%
Fiber:4.18g
16.74%
Magnesium:57.86mg
14.47%
Vitamin D:1.61µg
10.75%
Calcium:93.79mg
9.38%
Source:Food.com