Healthy Green Protein Shake
◷ 6 min
BrunchReader rated
Savory Onion Tart with Wood Sorrel
This savory tart combines the sweet richness of caramelized onions with the fresh, lemony zing of wood sorrel for a delightful burst of flavor. It’s perfect for a cozy brunch or a light dinner that feels special without any fuss.
◷1 hr 25 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Aromatics and Sorrel
Start by preheating your oven to 350°F (175°C). In a skillet over medium-low heat, melt the butter and cook the shallots and onion, stirring occasionally, until they’re soft and translucent—about 5 minutes. Add the garlic and cook for another minute or two, then season everything with a pinch of salt. Turn the heat up to medium and pour in the white wine, letting it cook off until mostly evaporated. Sprinkle in the flour and stir well, then toss in the sorrel and keep stirring for about a minute. Take the pan off the heat and set it aside to cool.
2
Mix Filling Ingredients
While that’s cooling down, whisk together the eggs, heavy cream, and a good crack of black pepper in a large bowl. Once the sorrel mixture is cool enough, mix it into the egg mixture along with half of the Gruyere and Parmesan cheeses. Pour this filling into your pie crust, then sprinkle the remaining cheeses evenly on top.
3
Bake the tart
Pop the tart in the oven and bake for about an hour, or until it’s set and a knife poked in the middle comes out clean. Let it cool slightly before slicing and serving.
Why You’ll Love This Recipe
This dish combines the sweet, caramelized flavor of onions with the bright, lemony notes of wood sorrel. It’s a unique twist on a classic tart that feels both comforting and fresh. The flaky crust adds a satisfying texture that makes every bite delightful.
Serving Suggestions
Serve warm or at room temperature alongside a crisp green salad or a bowl of soup. It pairs well with light white wines or herbal teas. This tart also works great as a brunch item or a savory snack.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the crust crisp. The wood sorrel is best added fresh, so avoid storing it with the tart.
