Secretary-of-Steak-Tarte with vinegar chip base

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place the bottom of the tart pan without the rim on a piece of baking paper and cut along the bottom. Put the cut piece of paper aside. Grease the tart tin (with rim) and dust with flour. Put chips in the freezer bag and crumble them coarsely with a cake roll or empty wine bottle.

2. 2

   Mix with flour and 1 pinch of salt in a bowl. Add butter in pieces, 1 egg and vinegar. Knead everything with your hands to a smooth short pastry. Roll out the dough and put it in the tin. Cover the tart with cling film and chill for about 45 minutes.

3. 3

   In the meantime peel and finely dice the onions. Heat 1 tablespoon of oil in a saucepan. Fry the onions briefly. Add frozen spinach and 5-6 tbsp. water. Bring to the boil, cover and steam over medium heat for about 15 minutes.

4. 4

   Season with salt and pepper. Drain in a sieve. Whisk 5 eggs and cream. Season with salt, pepper and nutmeg. Grate cheese coarsely.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Prepare the tart for blind baking. Bake in the hot oven on the lowest shelf for about 15 minutes. Then remove peas and paper.

6. 6

   Bake the tart again for about 5 minutes, remove. Spread the spinach and onions on the tart. Sprinkle with cheese and pour egg cream over it. Bake again on the lowest rack for about 25 minutes.

7. 7

   Meanwhile wash the meat, dab dry and cut off the fat edge with a sharp knife. Cut the meat into approx. 1 cm wide strips. Heat 2 tablespoons of oil in a frying pan. Fry the steak strips over a high heat for 2-3 minutes while turning.

8. 8

   Season with salt and pepper. Remove the tart from the oven, remove from the mould and cover with steak strips. Fancy shit!.