Onion Sorrel Tart
Instructions
1. Make and chill the pastry as instructed. Line a 22 cm loose- bottomed flan tin with the pastry, then refrigerate it for 20 minutes. Meanwhile, preheat the oven to 200C.
Line the chilled pastry case with foil, then weight it with dried beans or pastry weights and blind bake for 15 minutes. Remove the foil and beans and return the pastry case to the oven for a further 10 minutes to ensure the pastry is crisp. Set the pastry case aside to cool a little. Reduce the oven temperature to 180C.
2. Finely chop the onion and remove the stems from the sorrel if it is anything other than very young. Fry the onion in butter in a frying pan until soft and translucent. Add the sorrel and toss over a gentle heat until it has wilted. Remove the pan from the heat and puree the sorrel mixture in a food processor.
Lightly whisk the eggs with the cream, salt and pepper, then whisk in the sorrel puree. Pour the mixture into the pastry case and bake for 35-40 minutes until just set. Allow to cool a little before cutting and serving with a generous dollop of creme fraiche.
-SOUR CREAM PASTRY
- To make the pastry, dice the butter then pulse with the flour in a food processor until the mixture resembles fine bread
crumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.
