Garlic and Chicken Liver Tart with Salads in Walnut Dressing

Name: Garlic and Chicken Liver Tart with Salads in Walnut Dressing
Yield: For 6 Persons
Ingredients: 1 medium (large) egg, plus a little beaten egg for brushing; a little grated nutmeg; 160g (5½ oz/1¼ stick) unsalted butter, softened; salt and pepper; a selection of salad leaves; 1 tablespoon toasted pine nuts; 1 tablespoon walnut oil; 1 avocado, sliced; 1 teaspoon sherry vinegar; 250g (9 oz) plain flour (2 cups unbleached all-purpose flour); 1 tablespoon brandy; 250ml (9fl oz/1 cup) double (heavy) cream; 1 teaspoon salt; 150g (5 oz/scant ½ cup) chicken livers, trimmed; 1 tablespoon milk; 2 cloves garlic, chopped; 1 shallot, chopped; 3 medium (large) eggs; 1 tablespoon basil leaves

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Quiches suffer from past over-popularity, also from the penny-pinching of companies mass-producing them for the supermarket trade. Well-made versions with proper eggs, cream and some flavouring other than cheese and ham, are an eye-opener to the delicious possibilities.

Ingredients

For the Pastry

1 medium (large) egg, plus a little beaten egg for brushing
160g (5½ oz/1¼

Garnish
Pastry

Method

To make the pastry, stir the egg and softened butter together, then rub the mixture into the flour and salt. When almost amalgamated, add the milk and knead two or three times so that everything is well mixed. Rest the pastry for at least 1 hour.

Heat the oven to 200°C (400°F/Gas 6). Roll out the pastry and use it to line a 26