1. Roll out the shortcrust pastry in a 9-inch pie dish. Prick with a fork ans cover with aluminium foil. Fill with dried peas or backing weight. Bake for 10 minutes at 180oC.
2. Clean the leek and slice them thinly. Blanch for a few minutes in boiling salted water. Drain the leek and fry it in butter.
3. Melt the butter in an other pan. Add the flour and stir until the butter is completely absorbed. Pour in the milk gradually while stirring. Add salt, pepper and nutmeg. The béchamel should be fairly thick.
4. Off the heat, pour the béchamel sauce over the leek and add eggs and fresh cream. Mix well.
5. Cut the Mimolette into pieces and spread over the pre-baked tart base. Stir the leek mixture and decorate with sparkles of Mimolette.
6. Bake 25 minutes at 180oC or until nicely coloured.
1. Sear the beef in a pan. Remove to a plate and rub with Dijon mustard.
2. In the same pan, fry the carrots, garlic and onions. Deglaze with beer, reduce by half, then add the veal stock.
3. Return the beef to the pan, put the gingerbread slices on top. Add the lid and put in the oven at 325F (165C) for 3 to 4 hours.
4. Once finished, remove the beef and carrots. Strain the sauce to obtain a smooth texture, then emulsify with the gingerbread bits to give a rich and velvety consistancy.
5. Arrange the plate starting with a generous portion of tender beef, add braised carrots and drizzle with the sauce.
6. Serve with mashed carrots and for a crunchy and sweet finish, add some croutons made with gingerbread !
INGREDIENTS
PREPARATION
