This puff pastry pizza layered with gourmet toppings will have you throwing away all your takeaway menus.
Roll the puff pastry out on a lightly floured surface into a round disc of about 28cm. Transfer the pastry to a sheet of parchment paper and place on a flat baking tray. Cling film and place into the fridge for at least 1 hour.
To make the sour onions place a frying pan on to a medium heat and pour in the cider, cider vinegar and the Demerara sugar. Bring the pan to the boil and place onion segments into the liquid. Turn the heat down to a simmer and cook for 5-8 until they start to soften. Turn the onions over and cook for a further 5 minutes. When soft, remove the pan from the heat, put them onto a tray and blowtorch to char the segments. Leave to cool.
Take the puff pastry out of the fridge and pierce it with a fork all over. Mix together the egg yolk and double cream and brush on top of the pastry. Place the pastry into a pre-heated oven at 210°C and bake for 20 minutes, until it rises and is crisp and golden brown. Turn the oven down to 110°C and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn!
Dust the bavette steak strips in the corn flour, shaking off the excess. Heat about 4tbsp of oil in a non-stick frying pan. Add the beef strips and fry until crispy, this will take about 6-8 minutes and you will need to do this in batches. Once crispy, drain the beef on some kitchen roll and season with salt and cayenne pepper whilst they are still warm.
Once the pastry is crispy and dried out, remove it from the oven and leave it to cool for 5 minutes. Brush the pizza tart with the beef extract, spread a layer of the onion jam on top of the tart, add the beef and warm through again in the oven for a few minutes.
Place the crème fraiche and blue cheese into a mixing bowl and whisk up until thick. Fold in the chopped chives and season. If the mix is too thick, add a little water to loosen it up, so that it can be drizzled on top of the pizza.
Take the pizza out of the oven, and spoon some of the blue cheese and crème fraiche dressing on top and garnish with some watercress sprigs.
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