Savory Onion Tart with Wood Sorrel

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

Preheat your oven to 350°F (175°C). In a skillet over medium-low heat, melt the butter and cook the shallots and onion, stirring occasionally, until they’re soft and translucent—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. Sprinkle in the flour and stir well, then toss in the sorrel and keep stirring for about a minute. Take the pan off the heat and set it aside to cool.

Step 2

While that’s cooling down, whisk together the eggs, heavy cream, and a good crack of black pepper in a large bowl. Once the sorrel mixture is cool enough, mix it into 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 in the oven and bake for about an hour, or until it’s set and a knife poked in the middle comes out clean. Let it cool slightly before slicing and serving.