Mushroom and Liver Tarts

Name: Mushroom and Liver Tarts
Yield: 10
Ingredients: puff pastry 500 g; chicken liver 300 g; mushrooms 300 g; onion 150 g; cheese 100 g; cream 10-20% 100 ml; salt; pepper; vegetable oil

A juicy filling and crispy pastry create a magnificent taste. The recipe is as simple and quick to execute as possible. The dish is suitable for serving both cold and hot. These proportions will yield 10-12 tarts.

Total cooking time: not set
Number of servings: 10
Recipe difficulty: 3 / 5

Gluten free Egg free Nut free Low carb Keto Halal Kosher

Ingredients

for 10 servings

puff pastry 500 g
chicken liver 300 g
mushrooms 300 g
onion 150 g
cheese 100 g
cream 10-20% 100 ml
salt
pepper
vegetable oil

Instructions

Step 1 of 13

Finely chop the onion.

Step 2 of 13

Cut the liver into small pieces.

Step 3 of 13

Chop the mushrooms.

Step 4 of 13

Sauté the onion in vegetable oil.

Step 5 of 13

Add the liver to the onion. Fry for 5–10 minutes.

Step 6 of 13

Add the mushrooms.

Step 7 of 13

Add salt and pepper. Continue frying for 10–15 minutes.

Step 8 of 13

Pour in the cream. Stir and remove from heat.

Step 9 of 13

Grate the cheese using a fine grater.

Step 10 of 13

Cut squares of 10×10 cm from the pastry. Line a baking pan with parchment paper or grease it with oil. Arrange the pastry pieces.

Step 11 of 13

Make cuts around the perimeter without cutting through the pastry, leaving a 1 cm margin from the edge.

Step 12 of 13

Place the filling on top.

Step 13 of 13

Sprinkle with grated cheese. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.