Crispy Shortcrust Tart with Beef and Smoky Peppers

Preheat your oven to 180°C. Unroll the shortcrust pastry and gently press it into a 23-cm tart pan, letting the excess drape over the edges. Prick the base all over with a fork and line with parchment paper and pie weights. Bake for 12-15 minutes, until the edges are set and lightly golden. Remove weights and parchment, then bake a further 5 minutes until the base looks dry and crisp. Set aside.

While the pastry bakes, melt the butter in a wide skillet over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until deeply softened and caramelized at the edges. Add the sliced bell peppers and minced garlic, stir to combine, and cook for another 5-6 minutes until the peppers are tender and lightly charred.

Sprinkle the smoked paprika, half the salt, and half the black pepper over the vegetables. Stir well to coat and let the spices bloom in the warm pan for 1 minute. Remove from heat and set aside.

Season the beef steak generously with the remaining salt and black pepper on both sides. Heat a heavy skillet over high heat until it just begins to smoke lightly. Place the beef in the pan and sear undisturbed for 2-3 minutes per side, until a rich mahogany crust forms and the internal temperature reads 63°C at the thickest point. Transfer to a cutting board and rest for 5 minutes.

Slice the rested beef thinly against the grain into strips. Toss the beef slices with any resting juices over the caramelized pepper mixture to capture every bit of flavor.

Spread the smoky pepper and onion filling evenly across the pre-baked tart shell. Arrange the sliced beef over the top in an even layer, letting the colorful peppers peek through. Place the tart on the middle oven rack and bake for 20-22 minutes, until the edges of the pastry are deep golden and the beef has warmed through.

Remove the tart from the oven and let it rest for 8-10 minutes — this allows the juices to settle and the crust to firm up for clean slicing. Scatter the fresh parsley over the top and drizzle with a thin stream of olive oil just before serving.