Friday, June 3, 2011

French Sorrel Tart

Thank you to Kristen, a Philadelphia shareholder, for sharing the following recipe with us, adapted from A Good Appetite blog. The author writes that this recipes makes "a wonderful light dinner, a lot like a quiche but not as heavy or rich."

French Sorrel Tart
1 9-inch single pie crust
3 tablespoons unsalted butter
½ cup scallions and/or fresh spring garlic, thinly sliced
1 bunch sorrel, cut into bite-sized pieces
2 eggs
1 cup cream
¼ cup Gruyere, grated
salt and pepper, to taste

1. Preheat oven to 375 degrees. Prick the pie crust all over with a fork. Line the pie crust with foil and weigh down with uncooked rice or beans. Bake until golden brown, about 15 minutes. Carefully remove foil and beans.
2. In a skillet, melt butter. Add the scallions and/or fresh spring garlic. Cook for about 5 minutes. Add the sorrel and continue cooking over low heat.
3. When the sorrel is completely wilted, remove from heat and set aside. In a medium bowl, whisk the eggs and cream. Add half the cheese and the scallion/spring garlic mixture. Mix together and season with salt and pepper.
4. Layer the other half of the cheese on the crust and pour the filling on top. Bake until set, about 35 minutes.

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