Wood Sorrel Savory Onion Tart

asian european french italian korean dessert main sweet sour bitter savory umami hard fast

Prep

32 min

Cook

65 min

Total

97 min

Ingredients (14)

2 tablespoons butter g

2 shallots, thinly sliced g

1 large onion, thinly sliced g

3 cloves garlic, minced g

1 teaspoon salt g

¼ cup dry white wine g

3 tablespoons all-purpose flour g

1 cup fresh wood sorrel leaves, flowers and pods only g

4 eggs g

2 cups heavy cream g

2 teaspoons ground black pepper g

1 cup grated Gruyere cheese g

½ cup grated Parmesan cheese g

1 (9 inch) pre-baked pie crust g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Heat 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.

Increase 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.

While sorrel mixture is cooling, whisk together eggs, heavy cream, and black pepper in a large bowl.

Combine 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.

Bake in the preheated oven until a knife inserted into the center comes out clean and tart is firm, about 1 hour.