John Myers
Ingredients for 2 servings:
- 1 pack of tarte flambée dough, ready-made, approx. 40 x 24 cm
- 1 eggplant(s)
- 170 g beef fillet(s)
- 150g Taleggio
- 150 g crème fraîche
- 50 g soft apricots
- 1 handful of arugula
- some olive oil
- some chili
- some salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes
Crispy tarte flambée with fresh vegetables, tender beef fillet and spicy Taleggio cheese.
Slice the eggplant, season with salt, and cover with kitchen paper to remove the bitterness. Brush with a little olive oil and grill in the oven. Finely chop the semi-dried apricots and stir them into the crème fraîche with a little chili and salt. Spread the cream over the prepared (or homemade) tarte flambée dough and top with the grilled eggplant slices and sliced Taleggio. Bake the tarte flambée in a hot oven at 220°C (top/bottom heat) on the lowest rack for ten to twelve minutes. Briefly sear the beef fillet on both sides, remove from the heat, and let rest wrapped in aluminum foil. Add the steak to the oven for the last four to five minutes. Cut the steak into thin slices, season with salt and pepper, and arrange the slices on the tarte flambée. Serve sprinkled with chopped arugula. Munster cheese can be used as an alternative to Taleggio.
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