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Tips From The Kitchen
- Use a sharp knife to slice the onions thinly for even cooking.
- Cook the onions slowly over low heat to bring out their natural sweetness without burning.
- Add the wood sorrel just before baking to preserve its bright flavor and delicate texture.
Ingredients 0/14
Why This Recipe Is So Flavorful
Step 1
Heat your oven to 350°F (175°C). In a skillet over medium-low heat, melt the butter and cook the shallots and onions, stirring occasionally, until they’re soft and translucent—this should take about 5 minutes. Add the garlic and cook for another minute or two, then season everything with a pinch of salt. Turn the heat up to medium and pour in the white wine, letting it cook off until mostly evaporated. Stir in the flour, then add the wood sorrel, stirring constantly for about a minute. Take the skillet off the heat and let the mixture cool a bit.
Step 2
While that’s cooling, whisk together the eggs, heavy cream, and a good grind of black pepper in a large bowl. Once the sorrel mixture has cooled, combine it with the egg mixture along with half of the 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 for about an hour, or until the center is set and a knife inserted comes out clean. Let it cool slightly before slicing and serving.
