Tartlets with Liver Pâté
Description
It works for holidays and for everyday meals alike. An excellent appetizer for any festive or even lunch table — tartlets with liver pâté. This appetizer is especially fitting for any celebration. You can use ready-made tartlet shells and pâté, or make both yourself. Tartlets are usually made from classic shortcrust pastry; the pâté base typically uses chicken liver, onion, carrot, and butter. See the recipe below. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. If you use ready-made tartlets and liver pâté for this appetizer, you can make the dish in less than half an hour. I decided to use ready-made tartlets and make the pâté myself. So we take chicken liver, wash it, and put it in a skillet to fry with onion and carrot.
- 2
Step 2
2. When the liver is ready, let it cool slightly, then put everything in a blender and blend on full power.
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Step 3
3. Add softened butter, salt, and spices to the mixture; beat until smooth.
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Step 4
4. Meanwhile, boil the quail eggs, let them cool, peel them, and cut them in half.
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Step 5
5. Wash the cherry tomatoes as well and cut them in half.
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Step 6
6. Now all that's left is to garnish our tartlets with liver pâté: spoon the pâté into the tartlets, and top with half an egg and a tomato. You can use any herbs you like.