Sorrel and Onion Tart recipe
information
Sorrel's fresh lemony flavour goes perfectly with the sweetness of cooked onions, making this tart quite unlike a traditional onion quiche. Use spinach and a tablespoon of lemon juice if sorrel is unavailable.
Preparation time : 15 minutes,
Cooking time : 50 minutes,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 295
ingredients
The refreshing taste of sorrel creates an unusual savoury tart that can be eaten hot or cold with salad.
10 oz (275 g) frozen pastry
1 large or 2 small red onions
2 oz (50 g) butter
Salt and freshly ground black pepper
8 oz (225 g) fresh sorrel
2 oz (50 g) Gruyere or Emmenthal cheese
2 medium eggs
4 fl oz (115ml) single or low-fat cream
1 large or 2 small red onions
2 oz (50 g) butter
Salt and freshly ground black pepper
8 oz (225 g) fresh sorrel
2 oz (50 g) Gruyere or Emmenthal cheese
2 medium eggs
4 fl oz (115ml) single or low-fat cream
method
1. Thaw the pastry and roll it out into a circle that measures 10 in (250 mm) in diameter and 1/4in (5mm) thick. Place it in a greased 8in (200mm) flan tin and prick the bottom with a fork.
2. Cover the pastry with baking beans and bake for 10 minutes in the Oven. Remove from the Oven, leave the pastry in the tin and allow it to cool for at least 10 minutes.
3. Peel and thinly slice the onions. Melt 1 1/2 oz (40 g) of the butter in a frying pan and add the onion and a good pinch of salt. Cover the pan and let the onion sweat over a low heat until tender, but not brown, stirring occasionally to prevent sticking.
4. Trim and roughly chop the sorrel and grate the cheese. Melt the remaining butter in a pan and add the sorrel, stirring well to coat the leaves. Cook over a low heat for about 4 minutes, then remove from the heat and add to the onion.
5. Beat the eggs lightly, then add all the cream to the eggs and whisk for 1 minute. Stir in the sorrel mixture, and add 1 oz (25 g) of the grated cheese and freshly ground black pepper to taste.
6. Sprinkle the remaining cheese over the bottom of the pastry shell. Cover with the sorrel mixture and bake for 40 minutes, until golden-brown and lightly set.
7. Remove from the Oven and allow to stand for a few minutes, then slice and serve immediately.
2. Cover the pastry with baking beans and bake for 10 minutes in the Oven. Remove from the Oven, leave the pastry in the tin and allow it to cool for at least 10 minutes.
3. Peel and thinly slice the onions. Melt 1 1/2 oz (40 g) of the butter in a frying pan and add the onion and a good pinch of salt. Cover the pan and let the onion sweat over a low heat until tender, but not brown, stirring occasionally to prevent sticking.
4. Trim and roughly chop the sorrel and grate the cheese. Melt the remaining butter in a pan and add the sorrel, stirring well to coat the leaves. Cook over a low heat for about 4 minutes, then remove from the heat and add to the onion.
5. Beat the eggs lightly, then add all the cream to the eggs and whisk for 1 minute. Stir in the sorrel mixture, and add 1 oz (25 g) of the grated cheese and freshly ground black pepper to taste.
6. Sprinkle the remaining cheese over the bottom of the pastry shell. Cover with the sorrel mixture and bake for 40 minutes, until golden-brown and lightly set.
7. Remove from the Oven and allow to stand for a few minutes, then slice and serve immediately.
serving amount
serves 6 - 8
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