Tarte aux Epinards et à l’Oseille

Name: Tarte aux Epinards et à l’Oseille (Sorrel and spinach tart)
Prep time: 40 min
Total time: 40 min
Yield: Serves 8
Cuisine: France
Ingredients: salt and pepper; salt and pepper; grated nutmeg; 50 g (2 oz) Gruyère cheese, grated; 250 ml (8 fl oz) crème fraîche or double cream; 2 egg yolks; 500 g (1 lb) fresh sorrel; 250 ml (8 fl oz) crème fraîche or double cream; 350 g (12 oz) fresh or frozen and thawed leaf spinach; 25 g (1 oz) unsalted butter, plus extra for greasing; pâte brisée made with 200 g (2 oz) flour, 85 g (3½ oz) unsalted butter, 1 egg yolk, ½ teaspoon salt and 2 tablespoons or more cold water; pâte brisée made with 200 g (2 oz) flour, 85 g (3½ oz) unsalted butter, 1 egg yolk, ½ teaspoon salt and 2 tablespoons or more cold water; pâte brisée made with 200 g (2 oz) flour, 85 g (3½ oz) unsalted butter, 1 egg yolk, ½ teaspoon salt and 2 tablespoons or more cold water; pâte brisée made with 200 g (2 oz) flour, 85 g (3½ oz) unsalted butter, 1 egg yolk, ½ teaspoon salt and 2 tablespoons or more cold water; pâte brisée made with 200 g (2 oz) flour, 85 g (3½ oz) unsalted butter, 1 egg yolk, ½ teaspoon salt and 2 tablespoons or more cold water; pâte brisée made with 200 g (2 oz) flour, 85 g (3½ oz) unsalted butter, 1 egg yolk, ½ teaspoon salt and 2 tablespoons or more cold water

Sorrel and spinach tart

Preparation info

Serves
8

Difficulty
Medium
Ready in
40 min

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

Sorrel grows like a weed in the garden and the supply of it always seems to outstrip demand, as not everyone likes its acid taste. In this recipe, spinach acts as a balance and can replace the sorrel altogether if you prefer.

Ingredients

pâte brisée made with 200 g (2 oz) flour, 85

Europe
France
Starter
Mediterranean
Vegetarian

Method

Lightly butter a 25 cm (10-inch) tart tin. Roll out the pâte brisée dough about 5 cm (