Upside-Down Liver Tart
This breakfast tart is very tasty, nutritious and the perfect combination of liver and bone marrow.
Ingredients (serves 2)
170 g beef, veal, pork or lamb liver, cut into slices (can be cut into smaller pieces than on the photo)
30 g bone marrow
20 g smoked slab
2 tsp lard
1 tbsp chopped fresh marjoram (optional)
Black pepper (optional)
For the “dough”
1 egg white (or whole egg)
15 g lard
50 g pork greaves
In a small iron pan, melt the lard and fry the bacon cubes. Add the liver and fry for 1 minute.
Remove from heat, add the raw marrow, the marjoram, salt and pepper.
Blend the ingredients of the dough. Pour over the liver and bake for 15-20 minutes at 170 °C.
Let it cool for 5 minutes and loosen the edges and if necessary the bottom of the tart with a stainless steel spatula. Put a flat plate over the pan, turn it over, slice and serve.