Tarte Flambée

An Alsatian thin-crust flatbread spread with crème fraîche, smoked lardons, and onions, baked at furnace heat.

Ingredients

• 1 kg beef chuck
• 1 cup arborio rice
• 1 tbsp minced garlic
• 1/2 tsp grated nutmeg
• 2 tbsp extra-virgin olive oil
• 2 shallots, chopped
• a handful of fresh chives, chopped
• a generous spoonful of unsalted butter
• 400ml dry red wine
• a pinch of herbes de Provence
• 200g leeks

Instructions

1. 1

   Prepare the puff pastry base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the beef chuck, pearl onions, sliced leeks, and bay leaves, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the puff pastry until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the beef chuck mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the puff pastry with the filling, a spoonful of crème fraîche, and a scattering of parsley.

7. 7

   Add a final touch of cognac for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra crème fraîche on the side for dipping or drizzling.

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