Sauteed Calves Liver with Bacon, Onion and Maytag Blue Cheese Tart

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  • Level: Easy
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1-ounce olive oil

Flour for dusting the liver

4 ounces calves liver, cut into 2 (2-ounce) pieces


4 ounces smoked bacon

1 tablespoon butter

1 yellow onion

Salt and pepper, to taste

1 teaspoon rosemary

1 (9-inch) frozen pie dough

1 tablespoon maytag blue cheese

1 handful arugula

2 tablespoons roasted garlic cloves

2 ounces Balsamic vinegar


  1. Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
  2. For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.