Sorrel Tart

Name: Sorrel Tart
Cuisine: British
Ingredients: ½ tsp salt; 75 g unsalted butter, chilled and cut into small pieces; 125 g plain flour, plus extra for dusting; 150 g sorrel, stalks removed and roughly chopped; 4 shallots, finely diced; 2 eggs; 170 g new potatoes, cooked and halved; 3-4 tbsp cold milk; 1 egg yolk; 30 g unsalted butter, plus a little extra for greasing; 1 egg white; Salt and freshly ground black pepper; 150 g crème fraîche; 170 g Gruyère cheese, grated; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Lemony sorrel and tangy crème fraîche combine beautifully in this creamy tart, perfect for a springtime lunch or picnic. If you like, add some hot smoked trout, salmon or pollock to the filling in place of some or all of the potatoes.

Ingredients

For the pastry

125 g plain flour, plus extra for dusting
½ tsp salt
75

Europe
United Kingdom
Lunch
Pie
Vegetarian
Spring

Method

To make the pastry, pulse together the flour, salt and butter in a food processor until it resembles coarse breadcrumbs. Tip the mixture into a bowl and add the egg yolk; combine with a knife and then add just enough milk to bring the dough together. Turn out onto a lightly floured surface and pat together into a flattened disc. Wrap in cling film and chill for 1 hour.

Butter a 20cm x 5