New This Month

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

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2012


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


  • 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


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


  1. 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. 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. Assembly: 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.

Reviews Add a comment

  • ALR6671013DW
    13 APR, 2017
    If you are short on time, I confirm that you can buy ready-made-pâte brisée and sprinkle it with ground pepper corns. If you are wondering what would happen if you put one w[filtered] pound of sorrel instead of half-and-half, the result is that the mixture is very oniony-lemony. Nobody at my table, trying a 100% sorrel tart wanted to water it down with spinach in the future. The only change we'd like to try, is replacing pâte brisée with pizza dough. Cheese+all the butter in the pastry dough makes this a heavy dish (3 people ate the first tart, and wanted something lighter afterwards). If you make the original recipe, I suggest serving with lots of salad. We are definitely going to make this again.
  • Bamuel
    28 MAR, 2015
    Made this recipe today for a potluck and it was a hit. The sorrel was not too overpowering and the spinach was a nice addition. Especially enjoyed the black pepper pate brisee. Would definitely make again.