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Tartlets with pate

Author
Cookinero 15 Apr 2025
6910
Tartlets with pate

Liver pate tartlets are a great appetizer for any holiday. We offer a simple recipe with ready-made tartlets and chicken liver pate, onions, carrots and butter. You can use quail eggs, cherry tomatoes and greens to decorate the dish. This way, the appetizer will not only be tasty, but also beautiful. Be sure to choose fresh and high-quality liver: it should have a smooth surface without inclusions, a brown-burgundy color and a soft consistency.

How to cook Tartlets with pate

Step 1

Tartlets with pate

Prepare the filling. Grate the carrots, chop the onion. Cut the chicken liver into small pieces. Heat the frying pan, add vegetable oil. Put the liver, onion and carrots in the frying pan, fry for 7 minutes. Put the resulting mass in a blender and beat at full power. Add butter, salt and pepper. Beat until smooth.

Step 2

Tartlets with pate

Prepare the tartlets. Put the liver pate into the tartlets. Decorate with eggs and cherry tomatoes.

Tartlets with pate - FAQ About Ingredients, Baking Time and Storage

Yes, you can use duck, goose, or beef liver for a richer flavor. Adjust cooking time slightly depending on the density of the liver you choose.
Store assembled tartlets in the refrigerator for up to 2 days. For best results, keep the pâté and tartlet shells separate and assemble just before serving.
Replace the chicken liver with sautéed mushrooms or lentils blended with butter for a similar creamy texture. Season well for depth of flavor.
Freeze the pâté separately for up to 1 month. Thaw in the fridge overnight before filling tartlets (freezing assembled tartlets may make the shells soggy).
For a dairy-free version, substitute coconut oil or olive oil. The texture will vary slightly, but the flavor will still be rich.
Skip the tartlet shells and serve the pâté as a dip with cucumber slices, bell peppers, or low-carb crackers.
Try fresh herbs (parsley, chives), pickled vegetables, a drizzle of balsamic glaze, or crushed nuts for added texture and flavor.
Absolutely! Pre-made tartlet shells work well. Warm them slightly in the oven for a crispier texture before filling.

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