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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The almost lemony, tart taste of sorrel is very pleasing with the sweet stewed onions. Even a small amount of sorrel will transform the character of what would otherwise be a more predictable onion pie. Though expensive to buy, sorrel is easy to grow. Plants can be bought in nurseries, put in the ground and harvested leaf-by-leaf for several years. It would be worth having a few plants to be able to make this tart in a regular basis. Ingredients:
1 recipe tart dough |
4 tablespoons butter, in all |
1 large red onion, thinly sliced |
1/2 teaspoon salt |
4 to 8 ounces sorrel leaves |
2 large eggs |
1 cup heavy cream |
2 ounces gruyère cheese, grated |
pepper |
Directions:
1. Prepare the tart dough, partially prebake it, and set it aside.
2. Melt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cover the pan, and stew slowly until the onion is completely soft, about 10 minutes. Check it occasionally and give it a stir.
3. While the onion is cooking, cut off the stems of the sorrel leaves and roughly slice the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls. Although the amount of leaves will seem voluminous, they will quickly cook down to almost nothing. Cook over a low heat until they have wilted and turned a grayish-green color, 3 to 4 minutes.
4. Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.
5. Preheat the oven to 375°F. Distribute the remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and well colored, about 35 to 40 minutes. Serve the tart while it is hot. For wine, consider serving a chardonnay or French white Burgundy.
6. This tart is based on a recipe from Richard Olney's Simple French Food.
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