Tart with Steak and Cherry Tomatoes
Ingredients
- For the dough
- 200 grams Pastry flour
- 20 grams Yeast
- 1 tsp sugar
- 50 milliliters olive oil
- 1 tsp salt
- For the topping
- 250 grams Sirloin steak
- freshly ground peppers
- clarified butter (for cooking)
- 200 grams Herb cream cheese
- 100 grams Quark
- milk (as needed)
- 3 Tbsps chopped Fresh herbs
- 1 garlic clove
- 1 Romaine lettuce
- 1 bunch Arugula (about 40 grams)
- 100 grams Cherry tomatoes
Preparation steps
For the dough: pile flour in a bowl and make a well in the center. Crumble yeast into the well, add sugar and 100 ml (approximately 2/5 cup) of lukewarm water and a little flour. Sprinkle with flour, cover and let rise for 15 minutes in a warm place. Add olive oil and salt around the well and knead into a dough. Add as much as water as needed to make light, but not sticky dough.
Cover and let rest in a warm place for about 30-40 minutes or until dough doubles in bulk. For the topping: rinse and pat dry beef, trim of excess fat and tendons and season with salt and pepper. Heat butter in a pan and sear meat for about 7-10 minutes or until pink inside. Remove from pan and let rest, covered, for a few minutes. Cut into thin slices.
Whisk cream cheese with quark until smooth, add milk until mixture is creamy and spreadable. Season with salt and pepper, add herbs and chopped garlic cloves. Rinse arugula and letuce and spin dry, tear into bite-sized pieces. Rinse and quarter tomatoes.
Line baking sheet with parchment paper.
Roll out dough into one large circle or four small ones. Arrange dough on baking sheet and bake in preheated oven at 210°C (approximately 400°F) for about 10-15 minutes or until golden brown. Remove from oven and spread cream mixture on top. Arrange lettuce, arugula, tomatoes and meat on top, season with pepper. Serve immediately.
