Sorrel-Onion Tart

Utterly delicious – worth keeping a small bed of sorrel somewhere.

I think Sally got this recipe from The Greens Cook Book. It is utterly delicious.

We keep a small bed of sorrel protected from the birds on our plot which keeps us going most of the spring and summer.

  • Tart dough for a 9 inch tart
  • 4 tablespoons butter
  • 1 large red onion, thinly sliced
  • 1/2 teaspoon salt
  • 4 to 8 0z sorrel leaves
  • 2 large eggs
  • 1 cup double cream
  • 0 oz Gruyere cheese, grated

Prepare the tart dough and partially pre-bake.

Melt the butter in a pan, add the onion and salt. Cover the pan and stew for about 10 minutes until the onion is soft, stirring occasionally. Meanwhile cut the stems off the sorrel leaves and roughly slice the leaves. Add them to the cooked onion and cook until the sorrel has turned a grey-green colour (about 3-4 minutes). Whisk the eggs with the cream and then stir in the onion, sorrel and half the cheese. Taste for salt and season with pepper.

Preheat the oven to 375 degrees F (190 degrees C). Spread the rest of the cheese on the bottom of the flan case, then spread the filling on top. Bake for 35 to 40 minutes until set and well coloured. Serve hot.

Makes one 9 inch tart

Sally Foster