Beetroot tarte flambée with walnut pesto

Name: Beetroot tarte flambée with walnut pesto
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 175 ml Beetroot juice; 300 g Flour (Type 550); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 10 g fresh yeast; 100 ml Olive oil; 3 TABLESPOONS Olive oil; 1 small zucchini; 4 Stem/s flat leaf parsley; 40 g Walnut kernels; 40 g Parmesan (piece); 1/2 Organic Lemon; 200 g Double cream cheese; 60 g Arugula; 1 Rump steak (à approx. 300 g); baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

In the creative course, besides slicing zucchini and pesto puree, steak roast is also in demand. Rocket salad and parmesan complete the new topping idea

COOK TIME
75 mins

TOTAL TIME
115 mins

Ingredients

Servings: 4

175 ml Beetroot juice
300 g Flour (Type 550)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
10 g fresh yeast
100 ml Olive oil
3 TABLESPOONS Olive oil
1 small zucchini
4 Stem/s flat leaf parsley
40 g Walnut kernels
40 g Parmesan (piece)
1/2 Organic Lemon
200 g Double cream cheese
60 g Arugula
1 Rump steak (à approx. 300 g)
baking paper

Directions

1
Warm up beetroot juice lukewarm. Prepare the dough with 2 tbsp. olive oil and juice instead of water and let it rise.
2
Clean and wash the zucchini and slice lengthwise into strips with a peeler. For the pesto, wash parsley and shake dry. Pluck off the leaves and chop them coarsely. Coarsely chop the walnut kernels. Coarsely grate half of the Parmesan cheese. Finely puree parsley, walnuts, grated Parmesan and 100 ml oil with a hand blender. Stir in lemon zest. Season to taste with salt and pepper. Stir half of the pesto with cream cheese until smooth. Sort the rocket, wash and drain well.
3
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Halve the dough, roll out and place on the baking tray. Spread half the cream cheese on top, leaving a small rim. Cover with half of the zucchini. Bake in a hot oven for 12-15 minutes.
4
Pat the steak dry. Cut the edge of fat with a sharp knife so that the steak does not bend during roasting. Heat 1 tablespoon of oil in a frying pan. Fry the steak for 1 minute over a high heat, then fry on each side for approx. 3 minutes. Season with salt and pepper.
5
Slice the rest of the parmesan. Cut the steak into slices. Take the tarte flambée out of the oven, cover with half of the steak strips, rocket salad and parmesan. Prepare and bake the 2nd tarte flambée in the same way. Add the rest of the pesto.