Sor­rel tart

The Australian Women's Weekly - - Country Cook -

SERVES 6-8 PREP AND COOK TIME 1 HOUR 20 MIN­UTES (+ RE­FRIG­ER­A­TION TIME) 40g but­ter

1 medium (150g) onion, chopped finely

120g young sor­rel, leaves stripped, chopped coarsely (see Mag­gie’s tip)

3 large free-range eggs

300ml thick­ened cream red gar­net mi­cro herbs, to serve, op­tional

WHOLE­MEAL SOUR CREAM PAS­TRY

150g chilled un­salted but­ter, diced

1¼ cups (200g) whole­meal plain flour

⅓ cup (80g) sour cream

1 WHOLE­MEAL SOUR CREAM PAS­TRY

Pulse the but­ter and flour in a food pro­ces­sor un­til it looks like crumbs.

Add half the sour cream and pulse, then add the re­main­ing sour cream and con­tinue to pulse un­til the dough starts to in­cor­po­rate. Re­move from the pro­ces­sor and knead gen­tly un­til smooth. Shape into a disc. Wrap in plas­tic and re­frig­er­ate for 30 min­utes.

2 Place a 23cm flan tin on an oven tray. Roll out the pas­try on a lightly floured sur­face un­til it is 4mm thick or un­til large enough to line tin. Ease pas­try into side of tin; leave the ex­cess over­hang­ing tin. Re­frig­er­ate for 20 min­utes be­fore bak­ing.

3 Pre­heat the oven to 200°C (180°C fan-forced). Line the pas­try case with foil, then cover with pas­try weights or dried beans or rice. Bake the pas­try case for 15 min­utes, then re­move the foil and weights and bake for a fur­ther 10 min­utes. Re­move from the oven and re­duce the tem­per­a­ture to 190°C (170°C fan-forced). Trim the ex­cess pas­try from the tart.

4 Mean­while, heat the but­ter in a medium saucepan over low heat; add the onion. Cook, stir­ring oc­ca­sion­ally, un­til soft­ened, be­ing care­ful not to let it colour. Add the sor­rel leaves and cook with the onion for just a few min­utes or un­til wilted. Re­move the pan from the heat and al­low to cool a lit­tle.

5 Beat the eggs in a large jug or bowl; add the cream and sea­son with sea salt flakes and freshly ground black pep­per. Add the sor­rel mix­ture to the egg mix­ture. Pour the fill­ing into the still-warm pas­try case and bake un­til set, about 25 min­utes. The tart will con­tinue to set a lit­tle once it has been re­moved from the oven.

6 Serve the Sor­rel Tart warm or at room tem­per­a­ture, sprin­kled with mi­cro herbs. Pas­try case suit­able to freeze. Not suit­able to mi­crowave.

Sor­rel tart

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