Food Recipe

Savoury tart with chicken livers and Campari aspic

Published on 02/08/2023

INGREDIENTS

For the pastry
50 g semi-salted butter + 30 g for the cake tin
25 g lard
2 egg yolks
500 g flour
5 g sugar
10 g fine salt

For the stuffing
300 g chicken livers
1 large bunch of flat-leaf parsley
250 g button mushrooms
20 g butter
500 g bechamel sauce
200 g heel of cooked ham or chicken fillet
2 cloves of garlic
8 eggs
Fine salt and ground pepper

For the aspic
30 g aspic (from the pork butcher’s)
2 tablespoons of Campari
30 g Piedmont hazelnuts

The pastry

The night before, knead the softened butter, lard and egg yolks in a salad bowl. Blend this mixture into the flour, then add the sugar and fine salt. Slowly squash the pastry with the palm of your hand while gradually pouring in around 25 cl of water. The texture of the pastry should be soft yet fairly firm. Wrap the pastry in clingfilm and leave it to rest in the fridge. Preheat the oven to 180°C. Spread the pastry on the work surface after sprinkling it with flour. Preferably use a cylindrical springform cake tin (like the ones used for ‘pâté-croûte’; mine is 12 cm in diameter and 9 cm high). Cut out a disc of pastry using the cake tin and then place the pastry disc in the bottom of the tin. Cut out a strip of pastry of the width and interior circumference of the side of the cake tin (about 37 cm long and 9 cm wide in my case). Grease with butter and place the pastry around the inside. Press down the pastry where it joins. Fill with raw chick peas or marbles to the brim and pre-cook the pastry for 20 minutes at 180°C. Leave to cool down and remove the chick peas or marbles.

The stuffing

Patiently clean the chicken livers, ensuring that you remove the nerves, the little clusters of fat and all the greenish parts that would add bitterness. Carefully remove the leaves from the flat-leaf parsley. Finely chop the mushrooms and sweat them in a frying pan. When the water has evaporated, add butter, salt and pepper. Brown them slightly. Thoroughly mix the chicken livers with the bechamel sauce, the mushrooms, the cooked ham, the parsley leaves, the garlic cloves, a little bit of salt and pepper, and the egg yolks. The texture should be smooth and consistent. Preheat the oven to 170°C. Pour this preparation into the bottom of the precooked pastry, without removing the springform cake tin. Bake for 45 minutes at 170°C. Remove from the oven and leave to cool down. Heat up the aspic, stir in the Campari and pour over the surface of the meat tart. Leave the jelly to set in the fridge and then remove the springform cake tin. Just before serving, sprinkle some hazelnuts on top.

Bye Sonia Ezgulian
A “cook of little things that change your day”, champion of anti-waste and author of many works, Sonia Ezgulian has had her book ‘The taste of the unexpected, in the head of a passionate cook‘ published by Flammarion (€22). It takes readers on a mouth-watering culinary journey from Lyon to Brittany, via the Mediterranean, and is filled with delicious portraits and recipes that come from the heart, inspired by old friends and the treasures of the market. It is a food travel log to inspire your appetite, explore new places and be amazed, as she takes you into her favourite shops, such as the pork butcher Reynon, in Lyon’s Presqu’île district, who gave her the idea for this generous chicken liver tart

A tasty roadbook trip filled with delicious portraits and recipes that come from the heart,
A tasty roadbook trip, full of succulent portraits and heartfelt recipes. It's a gourmet travel diary that lets you salivate, escape and slip with her into her favourite back shops, like that of the pork butcher Reynon, on the Presqu'île.