Ingredients

• 500g/1lb 2oz all-butter puff pastry
• plain white flour
• for dusting
• 1 free-range egg yolk
• 1 tbsp double cream
• for the glaze
• 2 tsp beef extract
• 3 tbsp onion marmalade
• 100ml/3½fl oz cider
• 100ml/3½fl oz cider vinegar
• 50g/1¾oz demerara sugar
• 3 small red onions
• peeled and cut into six wedges with the root intact
• 75g/2¾oz full-fat crème fraîche
• 75g/2¾oz soft blue cheese
• such as Dolcelatte
• 1 tbsp chopped chives
• salt and freshly ground black pepper
• 200g/7oz bavette steak
• thinly sliced
• 50g/1¾oz cornflour
• 4 tbsp vegetable oil
• for cooking
• cayenne pepper
• to taste
• salt
• to taste
• watercress
• to garnish

Directions

• For the base
• roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour.
• For the sour onions
• place a frying pan over a medium heat and add the cider
• cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes.
• When soft
• remove the pan from the heat
• put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool.
• For the base
• preheat the oven to 220C/425F/Gas 7.
• Prick the puff pastry all over using a fork. In a small bowl or mug
• mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes
• or until risen
• crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn.
• Once the pastry is crisp and dried out
• remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4.
• For the beef
• toss the bavette steak strips in the cornflour and shake off any excess.
• Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp
• this will take about 6-8 minutes. Once crisp
• drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm.
• Brush the pastry with the beef extract
• spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes.
• For the crème fraîche dressing
• whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick
• add a little water to loosen it up so it can be drizzled on top of the pizza.
• Take the pizza out of the oven
• spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately.