The pepperoni was pretty thick and we had no issues with them burning or anything. There was smoke but only because the springform pan dribbled oil into the bottom of the oven. We did one in springform and another in cast iron, both squeezed into the oven at the same time and they both came out identical except I liked the vertical walls from the springform pan better.
Going by primary ingredient I guess it would be like a tomato tart. Though the dough is yeasted so it probably doesn't fully match a lot of categories.
Thanks, if I ever make it again there's a few things I'd do to improve it
1 make sure the puff pastry is not too thick on the ends. It didn't quite get fully cooked there
2 any ornamentation like those leaves I added should not be the highest part, put them more to the sides so they don't burn while the rest of the top browns
3 we made a giant crepe on a sheet pan in the oven rather than smaller ones in a pan which worked great but it could have been thinner
4 we sous vide'd the beef the day before and it was still quite cold when it went into the oven. It didn't end up getting fully heated through so it was cool to the touch in the middle. Still tasted great but if it was closer to room temp when it went into the oven maybe it would have fully warmed through
I followed the Gordon Ramsay recipe with french guy cooking Alex from youtube's modifications which are mainly to sous vide the beef beforehand (it turns out our instant pot has a sous vide function AND it actually works really well?!). I also made the crepe like Alex by making it as one huge crepe in the oven rather than multiple small ones in a skillet. Other than the crepe being a little too thick it turned out great!
There's an interview with one of the researchers who found this on quirks and quarks last weekend. Quirks and quarks is a long running science show on CBC in Canada. Rather interesting, the scientist said at first they thought maybe the flood waters had washed the wood into that formation or something but there are apparently clear tool marks and signs it was deliberately formed.
The pepperoni was pretty thick and we had no issues with them burning or anything. There was smoke but only because the springform pan dribbled oil into the bottom of the oven. We did one in springform and another in cast iron, both squeezed into the oven at the same time and they both came out identical except I liked the vertical walls from the springform pan better.