Swiss Chard and Goat Cheese Tart with Strips Of Lamb Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g butter
- 4 tablespoons milk
- 1 pinch salt
- 1 tablespoon butter
- 20 leaves Swiss chard
- 1 pinch cumin
- 1 tablespoon olive oil
- 1 medium onion (s)
- 1 clove garlic, small
- 1 tablespoon oil
- 250 g lamb fillet (s)
- pepper
- salt
- rosemary
- Thyme
- 1 egg (s)
- 75 ml cream
- 3 tablespoon natural yogurt
- 100 g oat cheese
Print Recipe
Pin Recipe Instructions
- Knead the flour with the butter, milk and salt to form a dough, wrap in cling film and then chill in the refrigerator for approx. 30 minutes.
- Remove the stalk from the chard leaves. Then cook them in a large saucepan with salted water for 1-2 minutes, then drain and rinse in very cold water. Then roughly chop. Peel off the onion and the clove of garlic, cut into small pieces and sweat briefly with the chard over medium heat. Make sure that the chard does not lose too much volume and become mushy. Season with cumin.
- Now pepper and salt the lamb, sear it with rosemary and thyme in oil for 2-3 minutes, depending on the thickness of the fillet, and set aside.
- Grease a 28 mm tart pan with butter and roll out the dough. Pierce with a fork. Cut the lamb fillet into strips, it doesn`t matter if it is still very raw and put in the tart pan with the chard.
- Whisk the egg with the yogurt and cream, season with pepper, rosemary, salt and thyme and pour the topping evenly over the tart.
- Crumble the goat cheese over it and bake for 20-25 minutes at 170 ° C fan oven.
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