Upside-Down Liver Tart

Updated: May 11

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)

Salt

Black pepper (optional)


For the “dough”

2 eggs

1 egg white (or whole egg)

15 g lard

50 g pork greaves

Method

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.