Beef and horseradish tart recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and place on a large, nonstick baking sheet. Score a 1cm border around the edge of the pastry and prick with a fork all over the inside of the border.Brush the border with the beaten egg then bake for 10-12 mins, until risen and golden. Mix the 120g crème fraîche and 1 tbsp horseradish. Gently push down the centre of the pastry, then spread the crème fraîche mix inside the pastry border. Bake for 8-10 mins, until well coloured. Remove from the oven and set aside.
2. Whilst the pastry is cooking, heat the oil in a large frying pan. Pat the steak dry with kitchen paper and season with a pinch of salt. Fry the steak for 2-3 mins each side, until medium/rare. Set aside on a plate to rest.
3. Mix the remaining 1 tbsp crème fraîche and 1 tsp horseradish with the lemon juice and season to taste to make a dressing. Finely slice the steak and lay the slices over the tart. Scatter over the rocket and finish with the dressing.

• Tip: As an alternative, use leftover roast beef in place of steak. Cut into thin slices and drape over the tart before serving.

• See more Gluten-Free Christmas recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.