Chicken Liver Parfait Tarts with Walnut Cream, Witloof & Pecorino - Cuisine Magazine - From New Zeal

Ingredients

• 500g flour
• 2 eggs
• 25ml water
• 250g butter, at room temperature, cut into small pieces, plus 200g butter, cold
• 250ml port wine
• 5 sprigs thyme
• 1 bay leaf
• 2 shallots, sliced
• 1 clove garlic
• 5 whole peppercorns
• 500g chicken livers
• 300g shelled walnuts, soaked overnight in water
• 100ml extra virgin olive oil
• a pinch nutritional yeast
• 4 witloof, cut in half, washed, drained and very finely sliced (I used 2 red and 2 white witloof)
• vinaigrette dressing (I used a walnut oil vinaigrette)
• pomegranate seeds
• pecorino, shaved, to serve