John Myers
Ingredients for 4 servings:
- 200 g flour
- 100 g butter
- 4 tbsp milk
- 1 pinch of salt
- 1 tbsp butter
- 20 leaves of chard
- 1 pinch of cumin
- 1 tbsp olive oil
- 1 m.-sized onion(s)
- 1 clove(s) garlic, small
- 1 tbsp oil
- 250 g lamb fillet(s)
- n. B. Pfeffer
- n. B. Salt
- e.g. rosemary
- n. B. Thyme
- 1 m.-sized egg(s)
- 75 ml cream
- 3 tbsp natural yogurt
- 100 g goat cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Knead the flour with the butter, milk, and salt to form a dough. Wrap in cling film, and then chill in the refrigerator for about 30 minutes. Remove the stalks from the chard leaves. Boil the leaves in a large pot of salted water for 1-2 minutes, drain well, and refresh in very cold water. Roughly chop. Peel and finely chop the onion and garlic clove, then sauté briefly with the chard over medium heat. Make sure the chard doesn’t lose too much volume and become mushy. Season with cumin. Now season the lamb with pepper and salt, sear it in oil with the rosemary and thyme for 2-3 minutes, depending on the thickness of the fillet, and set aside. Grease a 28 cm tart tin with butter and roll out the dough. Prick all over with a fork. Cut the lamb fillet into strips (it doesn’t matter if it’s still very raw), and place it in the tart tin with the chard. Whisk the egg with the yogurt and cream, season with pepper, rosemary, salt, and thyme, and pour the glaze evenly over the tart. Crumble the goat cheese over the top and bake for 20-25 minutes at 170°C fan-assisted oven.
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