Eggplant and Steak Tarte Flambée with Apricot and Chilli Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 57 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack tarte flambée batter, ready, approx. 40 x 24 cm
- 1 eggplant (s)
- 170 g beef fillet (s)
- 150 g Taleio
- 150 g crème fraîche
- 50 g soft apricots
- 1 handful rocket
- some olive oil
- some chili
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into slices, season with salt and cover with kitchen paper to remove the bitter substances for about half an hour. Brush with a little olive oil and grill in the oven.
- Chop the half-dried apricots and stir into the crème fraîche with a little chilli and salt. Spread the finished (or homemade) tarte flambée batter with the cream and top with the grilled aubergine slices and sliced Taleggio.
- Bake the tarte flambée for ten to twelve minutes in a hot oven at 220 ° C top / bottom heat on the bottom rack in the oven.
- Briefly fry the fillet of beef on both sides, remove from the heat and leave to rest wrapped in aluminum foil. The steak can be put in the oven for the last four to five minutes.
- Cut the steak into thin slices, season with salt and pepper and distribute the slices on the tarte flambée. Serve sprinkled with chopped rocket.
- Munster can also be used as an alternative to Taleggio.
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