Delicious Living

Sorrel and Spring Onion Rustic Tart

Available at markets in early spring, sorrel is slightly tart and a little lemony. Fontina is a soft cheese, so freeze for about 30 minutes before grating.

(vegetarian)

Sorrel and Spring Onion Rustic Tart

Available at markets in early spring, sorrel is slightly tart and a little lemony. Fontina is a soft cheese, so freeze for about 30 minutes before grating.

(vegetarian)

Recipe Yield: 
8 servings
Recipe Calories: 
204
Recipe Ingredient Details: 
1 cup (4 ounces) whole-wheat flour
½ cup (2¼ ounces) all-purpose flour
¾ teaspoon salt, divided
4 tablespoons cold unsalted butter (cut into small pieces)
¼ cup ice water
1 egg yolk
4 fresh thyme sprigs
2 tablespoons olive oil
1 cup finely chopped spring or green onions (about 2 bunches)
1 medium leek (thinly sliced and rinsed)
teaspoon freshly ground black pepper
¼ cup plus 3 tablespoons chopped sorrel (or flat-leaf parsley), divided
4 ounces fontina cheese (grated)
Recipe Instructions: 
Whirl flours and ¼ teaspoon salt in a food processor until mixed. Add butter pieces. Pulse until butter forms pea-size pieces. Add water and egg yolk; pulse to form a dough. Turn dough out onto a lightly floured surface, and knead gently several times, adding a little more water if needed. Form dough into a ball and flatten into a disk. Wrap in plastic, and refrigerate for at least 20 minutes.
Remove leaves from thyme sprigs. In a skillet, warm olive oil. Add thyme leaves, onions and leek, and cook over medium-low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat. Season with pepper and ½ teaspoon salt. Let cool a bit, and then stir in ¼ cup sorrel.
Preheat oven to 425°. Place dough between two parchment papers. Roll into a rough 12- to 13-inch circle about ¼-inch thick. Remove top parchment. Place dough with bottom parchment onto a baking sheet. Spread cheese onto pastry, leaving a 2-inch border. Spread onion mixture on top. Fold border up.
Bake tart for 15 minutes. Reduce oven heat to 350°, and bake until crust is golden, about 20–25 minutes. Just before serving, top tart with remaining 3 tablespoons sorrel.
Recipe Additional Notes: 

PER SERVING: 204 cal, 12g fat (5g mono, 1g poly, 6g sat), 46mg chol, 280mg sodium, 20g carb (3g fiber, 1g sugars), 6g protein

Related Articles: