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Sift the flour, mixed with a pinch of salt and add the diced butter and mix until you get a crumbly dough, then add the beaten egg and cold water and knead until you get a soft and malleable dough. Put the dough in cling film and leave it to cool for at least 30 minutes.
Meanwhile, prepare the filling.
Wash the livers and cut them into small but not small pieces and boil them in salted water for a few minutes (to remove the blood). Drain them and rinse them.
Cut the pastrami into small cubes and put it in a pan in hot oil, at the right heat. Add finely chopped onion, liver and a glass of water. Add salt and pepper and simmer until the water drops and the onions and livers are well penetrated. Add more salt if necessary and set the pan aside.
Preheat the oven to 180 degrees C and prepare a tart form.
Roll out a thin sheet of dough and cut out circles (diameter 10 cm).
Put a circle of dough in each nest of the tart shape, add the sautéed livers, but leave a little space on top for the quail egg.
Cut thin strips of pickled donut and add over the liver composition.
Put in the oven for 15-20 minutes, then remove the tray and add one quail egg on top of the liver composition and leave for another 10-15 minutes, until the egg is well done. Remove the tray, sprinkle with grated cheese and let it melt for another 2 minutes.
Serve mini hot tarts.