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.

Martha Stewart Living, May 2012


Credit: Dana Gallagher

Recipe Summary

45 mins
2 hrs 50 mins
Makes 2 tarts


Black-Pepper Pate Brisee


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.
Rating: Unrated
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.