Wood Sorrel and Onion Tart Delight

Ingredients

• 2 tablespoons butter
• 2 shallots, thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ¼ cup dry white wine
• 3 tablespoons all-purpose flour
• 1 cup fresh wood sorrel leaves, flowers and pods only
• 4 eggs
• 2 cups heavy cream
• 2 teaspoons ground black pepper
• 1 cup grated Gruyere cheese
• ½ cup grated Parmesan cheese
• 1 (9 inch) pre-baked pie crust

Step 1

Heat your oven to 350°F (175°C). In a skillet, melt some butter over medium-low heat, then add the shallots and onion. Cook, stirring occasionally, until they’re soft and translucent—about 5 minutes. Toss in the garlic and cook for another minute or two, then season everything with a pinch of salt. Turn the heat up to medium, pour in the white wine, and let it cook off until it’s mostly evaporated. Sprinkle in the flour and stir for about a minute before adding the sorrel. Keep stirring so it all comes together nicely, then take the pan off the heat and let it cool down a bit.

Step 2

While the sorrel mixture is cooling, whisk together the eggs, heavy cream, and a good crack of black pepper in a large bowl. Once the sorrel mixture is cool enough, combine it with the egg mixture and half of your Gruyere and Parmesan cheeses. Pour this filling into your pie crust, then sprinkle the remaining cheeses evenly on top.

Step 3

Pop the tart into the oven and bake until it’s set and a knife inserted in the center comes out clean—this usually takes about an hour. Let it cool slightly before serving, and enjoy!