Steak and Cheese Tart- Cooking like a pro




 

There are certain food pairings that shall forever reign supreme in the culinary kingdom. Steak and cheese is undeniably one of them!



These steak and cheese tarts are divine and the gorgeous salad with a blend of colours really gives the meal the flamboyance it needs. I must say, this was one of the quickest meals i’ve made and even the recipe itself is among the shortest ones i’ve written. 



Time : 35 minutes

Yield: 5 tarts


  • 2 sheets puff pastry
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 2 cups shredded beef
  • 1 small chopped onion
  •  1 tsp black pepper
  • 1 ½ tsp garlic pepper
  • 1 cup barbeque sauce (see my barbeque rib recipe for the recipe)


For the salad

  • 1 lettuce head
  • 1 large red onion
  • 2 onions
  • 2 red bell peppers
  • 2 carrots
  • 2 cucumbers
  • 2 sliced beetroots (cooked or raw)
  • ½ cup mozzarella shavings


INSTRUCTIONS


  1.   Preheat the oven to 180 degrees celsius .
  2.  Heat about 2 tablespoons of oil in a saucepan.
  3. Add the onion, garlic pepper and black pepper to the pan and       saut√© them for 2-3 minutes till they are slightly golden.
  4. Add the shredded beef and barbeque sauce to the pan and make sure the beef is entirely coated in the sauce.
  5. Reduce the heat and let the beef simmer while you prepare the puff pastry sheets.
  6. Roll the puff pastry sheets and cut out 5 medium sized squares.
  7. To get perfectly shaped shaped squares simply roll the edges of the puff pastry inwards.
  8. Line a large baking tray with parchment paper or just sprinkle some flour onto the baking tray.
  9. Arrange the puff pastry sheets on the baking tray, leaving some space between them.
  10. Equally distribute the beef among the puff pastry sheets and sprinkle the cheddar and mozzarella on top. 
  11. Bake for 15-20 minutes until the pastry and cheese are golden brown.
  12. Let them cool after removing them from the oven and place them in the middle of the plates or serving platters.
  13. To prepare the salad, start by layering the lettuce leaves around the baked tarts, then the :sliced peppers , white and red onion rings, the carrot shaving and cucumber shavings (use a potato peeler for this) and repeat the process. 
  14. After that, place the beetroot slices and mozzarella shavings on top of the second layer of vegetables.
  15. Drizzle the salad dressing of your choice over the salad.
  16. Do this for all the tarts and they will be ready to serve!