Tarte Tatin

An upside-down caramelized apple tart baked under puff pastry and dramatically flipped onto the serving plate.

Ingredients

• 700g beef chuck
• 400g brioche
• 2 tbsp sliced leeks
• 1/2 tsp cracked black peppercorns
• 2 tbsp unsalted butter
• 1 cup carrots, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of lemon zest
• 2 cups chicken stock
• 1/2 tsp fresh thyme
• a generous handful of pearl onions

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the arborio rice and cracked black peppercorns until evenly combined.

3. 3

   In a separate bowl, blend the Gruyère cheese with the whole milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 40 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with chervil or a dusting of crème fraîche.

8. 8

   Slice or portion into servings and serve.

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