Beef - aioli

Beef - aioli

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
2 large slices bread, toasted
olive oil, for drizzling

Colour topping

Quantity Ingredient
150g sliced rare roast beef

White topping

Quantity Ingredient
4 garlic cloves, roughly chopped
1 egg
60ml olive oil
salt and ground black pepper
3 tablespoons creme fraiche or sour cream

Method

  1. To make the white topping, place the garlic in a food processor and process until smooth. Add the egg and process until combined. With the food processor running, add the olive oil in a thin, steady stream. Stop the food processor. Season with salt and pepper and stir in the crème fraîche.
  2. To make the base, cut the toast into 11 cm × 14 cm rectangles. Drizzle with a little olive oil.
  3. Arrange the beef on the upper part of the base and spread the aioli on the lower part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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