Ingredients
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1 quantity of Shortcrust Pastry
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50 g Butter
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1 large Red Onion
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150–200 g Sorrel
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3 Egg
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250 ml Cream
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50 ml Milk
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1 tablespoon grated Pecorino Chees
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Sea Salt
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Black Pepper
Directions
We serve this as a vegetarian option in the Field Kitchen so much so that we’ve had to plant another massive patch of sorrel.
Steps
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1
Done
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Roll out the pastry, use to line a 24 cm loose-bottomed tart tin and bake blind as described on For the shortcrust pastry. |
|
2
Done
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Melt the butter in a pan, add the onion and cook gently for 15 minutes, until soft. Cut off the stems from the sorrel and slice the leaves roughly. Add them to the onion and cook for about 2 minutes, until they change to a khaki colour and the volume decreases. |
|
3
Done
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Whisk the eggs, crème fraîche and milk together with half the cheese and season well. Stir in the onion and sorrel. Pour the mixture into the prepared pastry case and sprinkle the remaining cheese on top. |
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4
Done
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Place in an oven preheated to 150°C/Gas Mark 2 and bake for 35–40 minutes, until the filling is set and slightly brown on top. Serve warm. |
