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.
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.