Sorrel has a particular affinity for eggs and is often used in omelets, frittatas, quiches and tarts. A full-flavored cheese further enhances the combination. I use fresh goat cheese here, but you could substitute a cup of grated Gruyere. Serve warm or at room temperature.
Makes 6 servings
1/2 cup chopped shallots
2 tablespoons unsalted butter
3 cups sorrel, cleaned and thinly sliced
9-inch single pie crust
6 large eggs
Salt and pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
1 1/2 cups milk (whole or 2 percent)
4 ounces fresh goat cheese
Parmesan cheese for sprinkling, about 1/4 cup
Preheat oven to 375 degrees.
In large saucepan, sautee shallots in butter until soft but not colored. Add sorrel and cook until wilted, a minute or two. Set aside to cool.
Meanwhile, prebake the pie crust. Line with a piece of buttered aluminum foil and fill with pie weights or dried beans. Set in oven and cook for about 10 minutes, or until rim of crust begins to brown. Remove and set aside.
Beat eggs, spices and milk together. Add sorrel and shallots. Add chunks of cheese to the mixture and stir.
Pour mixture into pie crust and sprinkle with Parmesan. Place tart in oven and bake 35 to 40 minutes, or until top is golden brown.
Let sit at least 10 minutes before slicing. Serve warm or at room temperature.
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