Flatbread with Beef Fillet, Rocket, Sundried Tomato, Gruyère, Rosemary
Enjoy with the Whale Pod Spyhopping Red
Yields 6 flatbreads
530 g cake flour
1 1/2 tablespoons sugar
20 g fresh yeast
1/2 tbsp salt
1/4 tsp bicarb
1/4 tsp baking powder
1 tbsp coconut oil
1 1/4 cup water
250 g sundried tomato pesto
150 g gruyère shavings
In a dough mixer, combine all the ingredients except the pesto and gruyère. Mix until you get a smooth dough.
Prove for half an hour.
Knock down and divide into 6 portions.
Roll out into thin circles.
Spread with sundried tomato pesto and sprinkle with gruyère shavings.
Bake in a 200° C preheated oven for only 5 minutes.
Remove from the oven and top with sliced pepper beef fillet, rosemary and rocket.
Pepper Beef Fillet
500 g beef fillet
10 g freshly ground black pepper
15 g salt
20 ml oil
Season the beef fillet with the salt and pepper and sear off in a hot pan on all sides.
Place aside to rest and cool down completely.
Slice thin slices and set aside.