Leek and Calf’s Liver Salad Tart | RICARDO

Ingredients

• 250 ml (1 cup) unbleached all-purpose flour
• 1 ml (1/4 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 90 ml (6 tbsp) cold unsalted butter cubed
• 1 egg
• 15 ml (1 tbsp) white wine vinegar
• 1 litre (4 cups) leeks, thinly sliced (about 2)
• 30 ml (2 tbsp) unsalted butter
• 2 eggs
• 125 ml (½ cup) sour cream
• Salt and pepper
• 454 g (1 lb) calf's liver, cut into cubes
• 30 ml (2 tbsp) butter
• 1 shallot, thinly sliced
• 30 ml (2 tbsp) honey
• 30 ml (2 tbsp) white wine vinegar
• 500 ml (2 cups) arugula
• 30 ml (2 tbsp) olive oil