Name: Spinach-Sorrel Tarts
Prep time: 45 min
Total time: 2 h 50 min
Yield: 10 servings
Ingredients: 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

Directions

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

How would you rate this recipe?

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.

Spinach-Sorrel Tarts

Ingredients

Black-Pepper Pate Brisee

Filling

Assembly

Directions

Similar Recipes

Reviews

I'm in the mood for:

Spinach-Sorrel Tarts

The Food Newsletter

Ingredients

Black-Pepper Pate Brisee

Filling

Assembly

Directions

Similar Recipes

Reviews

I'm in the mood for: