1. In a frying pan, add the olive oil and when it heats up, add the liver, which you have washed and drained. Sauté until it changes color, about 10 minutes, stirring occasionally. Add the onion and continue sautéing.
2. When the onion has softened, pour in the wine and stir until the alcohol evaporates. Add the flour (whatever flour you have) and stir. Dissolve the stock cube in 2 cups of water and add it to the liver mixture.
3. Boil for 5 minutes and add the aromatics (bay leaf, rosemary, and thyme). Pour in the remaining water (1 cup) and simmer over low to medium heat until the sauce thickens and the liver is cooked, about 1 hour. Add the pomegranate syrup, salt, pepper, and stir. Simmer a little longer until the liver is just in its own juices, then remove from the heat.
4. Let it cool and place it in a tart pan. Lay the puff pastry sheet over the top. Press it down lightly on the surface to release any excess air. Trim the pastry around the edges with scissors, leaving a 2 cm overhang. Fold the overhang inwards to seal, pressing it against the pan, using the index finger of your left hand and the thumb of your right hand.
5. Brush the surface of the pastry with the beaten egg. Use the leftover pastry to shape 4 leaves and place them in the center of the pastry. In the middle, score a cross with a small knife. Bake in a preheated convection oven at 200°C for 20-25 minutes, until the pastry is golden brown. Garnish with fresh thyme and serve.
