LITTLE WILD SORREL AND HERB TARTS WITH MELTED GOAT'S CHEESE
A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6 Little Tarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin.
- Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly.
- Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool.
- To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6). Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves.
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Zobair Khan
[email protected]These tarts are a great way to use up leftover herbs. I had a bunch of sorrel, chives, and parsley that I needed to use up, and these tarts were the perfect solution. They were delicious and easy to make.
Nasir Ratteeka
[email protected]I'm not sure what I did wrong, but my tarts turned out really dry. The filling was crumbly and the pastry was tough. I think I might have overcooked them.
Isha E Jabbie
[email protected]These tarts were a bit bland for my taste. I think I would have liked them more if I had added some more salt and pepper to the filling. Otherwise, they were easy to make and the pastry was nice and flaky.
Niraj Gupta
[email protected]I love these tarts! They're so easy to make and they're always a hit with my family and friends. The filling is creamy and flavorful, and the pastry is flaky and buttery. I highly recommend this recipe.
malak fahad
[email protected]These tarts were delicious! The filling was creamy and flavorful, and the pastry was flaky and buttery. I would definitely make them again.
Lav Carrera
[email protected]I'm not a big fan of goat's cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The goat's cheese was surprisingly mild and creamy, and it paired perfectly with the tangy sorrel and herbs. I will definitely be making these tart
Mahad cabdulahi Anas
[email protected]These tarts are a great appetizer or light lunch. They're also perfect for a party or potluck. I highly recommend them!
Brayden Browne
[email protected]I made these tarts for a picnic and they were perfect! They were easy to transport and they held up well in the heat. Everyone loved them.
Danish Mirza
[email protected]I'm a vegetarian, so I substituted the goat's cheese for a vegan cream cheese. The tarts were still delicious, although I think the goat's cheese would have added a bit more flavor.
Podder Gp
[email protected]These tarts are a great way to use up leftover herbs. I had a bunch of sorrel, chives, and parsley that I needed to use up, and these tarts were the perfect solution. They were delicious and easy to make.
Akram Pardesi
[email protected]I'm not sure what I did wrong, but my tarts turned out really dry. The filling was crumbly and the pastry was tough. I think I might have overcooked them.
jon e
[email protected]These tarts were a bit bland for my taste. I think I would have liked them more if I had added some more salt and pepper to the filling. Otherwise, they were easy to make and the pastry was nice and flaky.
Chrisandra James
[email protected]I love these tarts! They're so easy to make and they're always a hit with my family and friends. The filling is creamy and flavorful, and the pastry is flaky and buttery. I highly recommend this recipe.
Alam Ahmed
[email protected]These tarts were delicious! The filling was creamy and flavorful, and the pastry was flaky and buttery. I would definitely make them again.
fapohunda adekunle
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The only problem was that I didn't make enough of them. Next time, I'll double the recipe.
Arlemii Molina
[email protected]These tarts were a bit more work than I expected, but they were worth it. The filling was rich and flavorful, and the pastry was flaky and buttery. I would recommend this recipe to anyone who loves a good savory tart.
Magqwesa Magqwesa
[email protected]I'm not a huge fan of goat's cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The goat's cheese was surprisingly mild and creamy, and it paired perfectly with the tangy sorrel and herbs. I will definitely be making these tar
Prem Pandey
[email protected]These tarts were easy to make and absolutely delicious. I used a store-bought puff pastry dough to save time, and it worked out great. The filling was creamy and flavorful, and the goat's cheese added a nice tang.
B Typist
[email protected]I followed the recipe exactly and the tarts turned out perfectly. The only thing I would change next time is to add a bit more salt to the filling. Otherwise, these are a keeper!
Patrice Mazrreku
[email protected]These little tarts were a delightful surprise! The combination of wild sorrel, herbs, and melted goat's cheese was simply divine. The pastry was flaky and buttery, and the filling was bursting with flavor. I will definitely be making these again soon