Wood Sorrel Savory Onion Tart
A wood sorrel savory onion quiche.
- Serves: 1 person
- 2tablespoons butter
- 2shallots, thinly sliced
- 1large onion, thinly sliced
- 3cloves garlic, minced
- 1teaspoon salt
- ¼cup dry white wine
- 3tablespoons all-purpose flour
- 1cup fresh wood sorrel leaves, flowers and pods only
- 2cups heavy cream
- 2teaspoons ground black pepper
- 1cup grated Gruyere cheese
- ½cup grated Parmesan cheese
- 1(9 inch) pre-baked pie crust
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Heat butter over medium-low heat in a skillet. Cook and stir shallots and onion in butter until softened and translucent, about 5 minutes. Add garlic; cook and stir 1 to 2 minutes. Season with salt.
Step 3Increase heat to medium. Pour white wine into the skillet and cook until evaporated. Stir in flour. Add sorrel and stir constantly for 1 minute. Remove from heat and let cool.
Step 4While sorrel mixture is cooling, whisk together eggs, heavy cream, and black pepper in a large bowl.
Step 5Combine sorrel mixture with egg mixture, 1/2 Gruyere cheese, and 1/2 Parmesan cheese. Pour mixture into the prepared pie crust. Top with remaining 1/2 Gruyere cheese and 1/2 Parmesan cheese.
Step 6Bake in the preheated oven until a knife inserted into the center comes out clean and tart is firm, about 1 hour.