Fine pea tart with herb lamb chops

Name: Fine pea tart with herb lamb chops
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 200 g Flour; 125 g Butter or margarine; 7-10 Tbsp Salt; 3 Eggs (size M); 1.5 kg peas in the pod; 1 Onion; 7-10 Tbsp Pepper; 200 g Schmand; 7-10 Tbsp grated nutmeg; 100 g Gouda cheese; 12 Lamb chops (à approx. 75 g); 2 TABLESPOONS Oil; 1 collar Parsley; 7-10 Tbsp possibly flat parsley and 1 slice of lemon to garnish; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

200 g Flour
125 g Butter or margarine
7-10 Tbsp Salt
3 Eggs (size M)
1.5 kg peas in the pod
1 Onion
7-10 Tbsp Pepper
200 g Schmand
7-10 Tbsp grated nutmeg
100 g Gouda cheese
12 Lamb chops (à approx. 75 g)
2 TABLESPOONS Oil
1 collar Parsley
7-10 Tbsp possibly flat parsley and 1 slice of lemon to garnish
7-10 Tbsp Grease

Directions

1
Put flour, 100 g fat, 1/2 teaspoon salt, 1 egg and 2 tablespoons water into a mixing bowl and mix with the dough hooks of the hand mixer. Finally knead with cool hands to a smooth dough. Cover and leave to rest in the refrigerator for approx. 30 minutes. Meanwhile peas peel and wash. Peel and finely chop the onion. Heat the remaining fat in a pan and sauté the onion in it.
2
Add the peas and steam for 2-3 minutes. Season with salt and pepper. Grease a tart tin (approx. 24 cm Ø). Roll out the short pastry on a lightly floured work surface (approx. 28 cm Ø) and line the tin with it. Spread peas on top. Mix sour cream and remaining eggs and season with salt, pepper and nutmeg. Pour over the peas and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes. Grate the cheese finely and spread it on the tart 20 minutes before the end of the baking time and bake. In the meantime, wash the lamb chops and pat dry. Heat oil in a pan and fry the chops in it on each side for 3-4 minutes at medium heat. Season with salt and pepper.
3
Mix sour cream and remaining eggs and season with salt, pepper and nutmeg. Pour over the peas and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes. Grate the cheese finely and spread it on the tart 20 minutes before the end of the baking time and bake. In the meantime, wash the lamb chops and pat dry. Heat oil in a pan and fry the chops in it on each side for 3-4 minutes at medium heat. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stem and chop finely. Sprinkle over the chops shortly before the end of the frying time. Cut the tart into pieces and arrange on plates together with the lamb chops. Serve garnished as desired with flat parsley and 1 slice of lemon. Serve with herb sour cream
4
Wash parsley, dab dry, pluck leaves from the stem and chop finely. Sprinkle over the chops shortly before the end of the frying time. Cut the tart into pieces and arrange on plates together with the lamb chops. Serve garnished as desired with flat parsley and 1 slice of lemon. Serve with herb sour cream