I recently did a wild foods weekend at a local B&B, and this is one of the appetizer recipes I contributed. We served this alongside goat cheese stuffed hibiscus blossoms with blackberry coulis, wild green summer rolls with spicy sauce and goat brie with muscadine conserve.
What makes this tart so tasty is the balance of sour from the sorrel, sweet from the onion and savory from the cheese. Any sorrel can be used for this including French garden sorrel and wild sheep sorrel. I used yellow wood sorrel, as it's abundant throughout the growing season, although it's tedious to process. The best way to process is to Tom Sawyer your friends into it :D.
For the wild foods dinner I made individual sized tarts but this recipe makes 1 9 inch pie.
- 1 prebaked tart shell or you could substitute pie crust
- 2 T butter
- 1/2 Vidalia or other sweet onion, thinly sliced
- 1/4 tsp salt
- splash of dry white wine
- 1 T flour
- 5 oz sorrel leaves (if using wood sorrel include flowers and pods - avoid tough stems)
- 2 eggs
- 1 c heavy cream
- freshly ground black pepper
- a few scrapings of nutmeg or a pinch of ground spicebush berry
- 5 oz Gruyere cheese, grated
- In a heavy bottom pan, cook onion, salt and butter slowly on medium-low heat, stirring occasionaly, until onions are soft.
- Raise heat to medium, add wine and let it cook off for a minute or so.
- Add flour and stir to evenly distribute and cook for 2 minutes.
- Add sorrel, stir, cover and cook 1 minute to wilt. Remove from heat.
- In a large bowl, whisk eggs, cream, nutmeg and pepper.
- Combine sorrel mixture, egg mixture and half of the cheese.
- Sprinkle the other half of the cheese in the bottom of the tart shell.
- Fill tart shell with mixture and bake at 375 for 30 - 40 minutes until it's set and lightly browned.