Spinach-Sorrel Tarts

Sorrel imparts a lovely lemony tang to spinach. Although a half pound each of the greens may look like too much, they cook down dramatically.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes 2 tarts
Spinach-Sorrel Tarts

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2012

Ingredients

For the Black-Pepper Pate Brisee

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 1 1/2 teaspoons coarsely ground pepper
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the Filling

  • 1/4 cup extra-virgin olive oil
  • 3 1/2 cups thinly sliced onions (1 pound)
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • Pinch of red-pepper flakes
  • 1/2 pound spinach, stems removed
  • 1/2 pound sorrel

For Assembly

  • All-purpose flour, for rolling
  • Coarse salt
  • 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces

Directions

  1. Make the black-pepper pate brisee: Preheat oven to 400 degrees, with rack in lowest position. Pulse flour, sugar, salt, and pepper in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water over mixture. Pulse until mixture holds together when pressed between 2 fingers. If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate dough until firm, at least 1 hour and up to 2 days.

  2. Make the filling: Heat oil in a large saute pan over medium heat. Cook onions, garlic, and red-pepper flakes until onions are softened and just starting to turn golden, about 10 minutes. Add spinach and sorrel, and cook, stirring with tongs, until greens just wilt, about 2 minutes. Let cool.

  3. To assemble: Roll out each piece of dough to an 11-by-14-inch rectangle on lightly floured parchment, and transfer to 2 baking sheets. Divide filling between rectangles, leaving a 2-inch border all around. Season filling with salt, and fold in edges of dough. Refrigerate 1 tart, and bake the other until edges are golden, about 35 minutes. Place half the cheese on top of filling, and bake until cheese is melted, 5 minutes more. Bake remaining tart in same manner. Serve tarts warm or at room temperature.

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