Sorrel tart
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.