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
Ingredients
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

Directions
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.

Scallion and Sorrel Pancakes with Smoked Salmon

Thank you to CSA Shareholder Lindsay, from Wayne, PA, for sharing the following recipe! She adapted a leek/sorrel recipe from www.bigoven.com to use up her scallions, sorrel, and spinach from this week's share.

Scallion and Sorrel Pancakes with Smoked Salmon
Serves 8 to 10 (appetizer servings)

Ingredients
¼ cup unsalted butter
salt (optional)
4 cups chopped scallions
vegetable oil
2 cups sorrel (can substitute with spinach)
4 ounces smoked salmon
2 eggs
¼ cup All-purpose flour
sour cream, (optional, for garnish)
chopped chives (optional, for garnish)

Directions
1. Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add scallions and sauté until tender but not brown. Add sorrel or spinach; cook briefly to wilt. Remove from heat and let cool.
2. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled scallions mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream, and chives. Serve immediately.