- STEP 1
First, make the cheese. Warm the milk to 37C (if you don't have a thermometer, dip your finger in. It should feel just warm and no more). Add the rennet and 1tbsp salt and gently stir. The curds and whey should begin to separate. Line the mould with the cheese cloth. With a slotted spoon, drain the liquid from the curds and pack tightly into the mould, salting with every new batch. Fold in the cloth and place a glass or tin on top. Place in the fridge for 24 hours.
- STEP 2
Bring the pastry to room temperature. Roll out to the thickness of £1. With the back of a knife, gently score a rectangle 1 inch inside the pastry being careful not to cut right through. Prick the inner rectangle with a fork.
- STEP 3
Place a frying pan on a medium heat. Add a little oil and gently fry the veg off for two mins. Add the garlic and cook for a further minute. Set aside to cool.
- STEP 4
Egg wash the pastry. Layer the cooked veg inside the rectangle, season and place in the oven at 180C for 20-22 mins.
- STEP 5
While the tart finishes off cooking, place a griddle pan on a high heat. Fry the steak for 30-45 seconds on each side. Season and set aside for two mins to rest. Cut into strips.
- STEP 6
Remove the tart from the oven. Crumble over the cheese. Layer over the steak. Season lightly and dress with Sriracha sauce.