Reviews (2) Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 04/13/2017 If you are short on time, I confirm that you can buy ready-made-pâte brisée and sprinkle it with ground pepper corns. If you are wondering what would happen if you put one w[filtered] pound of sorrel instead of half-and-half, the result is that the mixture is very oniony-lemony. Nobody at my table, trying a 100% sorrel tart wanted to water it down with spinach in the future. The only change we'd like to try, is replacing pâte brisée with pizza dough. Cheese+all the butter in the pastry dough makes this a heavy dish (3 people ate the first tart, and wanted something lighter afterwards). If you make the original recipe, I suggest serving with lots of salad. We are definitely going to make this again. Martha Stewart Member Rating: Unrated 03/28/2015 Made this recipe today for a potluck and it was a hit. The sorrel was not too overpowering and the spinach was a nice addition. Especially enjoyed the black pepper pate brisee. Would definitely make again.
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Gallery Spinach-Sorrel Tarts Credit: Dana Gallagher Recipe Summary prep: 45 mins total: 2 hrs 50 mins Servings: 10 Yield: Makes 2 tarts
Ingredients Black-Pepper Pate Brisee 2 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon coarse salt 1 1/2 teaspoons coarsely ground pepper 1 stick cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Filling 1/4 cup extra-virgin olive oil 3 1/2 cups thinly sliced onions (1 pound) 1 1/2 tablespoons minced garlic (4 cloves) Pinch of red-pepper flakes 1/2 pound spinach, stems removed 1/2 pound sorrel Assembly All-purpose flour, for rolling Coarse salt 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
Gallery Spinach-Sorrel Tarts Credit: Dana Gallagher
Recipe Summary prep: 45 mins total: 2 hrs 50 mins Servings: 10 Yield: Makes 2 tarts
Gallery
Spinach-Sorrel Tarts Credit: Dana Gallagher
Spinach-Sorrel Tarts
Credit: Dana Gallagher
Spinach-Sorrel Tarts
Recipe Summary prep: 45 mins total: 2 hrs 50 mins Servings: 10 Yield: Makes 2 tarts
Recipe Summary
prep: 45 mins total: 2 hrs 50 mins
Servings: 10 Yield: Makes 2 tarts
prep: 45 mins
total: 2 hrs 50 mins
prep:
45 mins
total:
2 hrs 50 mins
Servings: 10
Yield: Makes 2 tarts
10
Makes 2 tarts
Ingredients
Ingredients
2 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon coarse salt 1 1/2 teaspoons coarsely ground pepper 1 stick cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water
1/4 cup extra-virgin olive oil 3 1/2 cups thinly sliced onions (1 pound) 1 1/2 tablespoons minced garlic (4 cloves) Pinch of red-pepper flakes 1/2 pound spinach, stems removed 1/2 pound sorrel
All-purpose flour, for rolling Coarse salt 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
Directions
Black-Pepper Pate Brisee: Preheat oven to 400 degrees, with rack in lowest position. Pulse flour, sugar, salt, and pepper in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water over mixture. Pulse until mixture holds together when pressed between 2 fingers. If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate dough until firm, at least 1 hour and up to 2 days.
Filling: Heat oil in a large saute pan over medium heat. Cook onions, garlic, and red-pepper flakes until onions are softened and just starting to turn golden, about 10 minutes. Add spinach and sorrel, and cook, stirring with tongs, until greens just wilt, about 2 minutes. Let cool.
Assembly: Roll out each piece of dough to an 11-by-14-inch rectangle on lightly floured parchment, and transfer to 2 baking sheets. Divide filling between rectangles, leaving a 2-inch border all around. Season filling with salt, and fold in edges of dough. Refrigerate 1 tart, and bake the other until edges are golden, about 35 minutes. Place half the cheese on top of filling, and bake until cheese is melted, 5 minutes more. Bake remaining tart in same manner. Serve tarts warm or at room temperature.
Reviews (2)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/13/2017 If you are short on time, I confirm that you can buy ready-made-pâte brisée and sprinkle it with ground pepper corns. If you are wondering what would happen if you put one w[filtered] pound of sorrel instead of half-and-half, the result is that the mixture is very oniony-lemony. Nobody at my table, trying a 100% sorrel tart wanted to water it down with spinach in the future. The only change we'd like to try, is replacing pâte brisée with pizza dough. Cheese+all the butter in the pastry dough makes this a heavy dish (3 people ate the first tart, and wanted something lighter afterwards). If you make the original recipe, I suggest serving with lots of salad. We are definitely going to make this again. Martha Stewart Member Rating: Unrated 03/28/2015 Made this recipe today for a potluck and it was a hit. The sorrel was not too overpowering and the spinach was a nice addition. Especially enjoyed the black pepper pate brisee. Would definitely make again.
Reviews (2)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/13/2017 If you are short on time, I confirm that you can buy ready-made-pâte brisée and sprinkle it with ground pepper corns. If you are wondering what would happen if you put one w[filtered] pound of sorrel instead of half-and-half, the result is that the mixture is very oniony-lemony. Nobody at my table, trying a 100% sorrel tart wanted to water it down with spinach in the future. The only change we'd like to try, is replacing pâte brisée with pizza dough. Cheese+all the butter in the pastry dough makes this a heavy dish (3 people ate the first tart, and wanted something lighter afterwards). If you make the original recipe, I suggest serving with lots of salad. We are definitely going to make this again. Martha Stewart Member Rating: Unrated 03/28/2015 Made this recipe today for a potluck and it was a hit. The sorrel was not too overpowering and the spinach was a nice addition. Especially enjoyed the black pepper pate brisee. Would definitely make again.Martha Stewart Member
Rating: 5 stars 04/13/2017
If you are short on time, I confirm that you can buy ready-made-pâte brisée and sprinkle it with ground pepper corns. If you are wondering what would happen if you put one w[filtered] pound of sorrel instead of half-and-half, the result is that the mixture is very oniony-lemony. Nobody at my table, trying a 100% sorrel tart wanted to water it down with spinach in the future. The only change we’d like to try, is replacing pâte brisée with pizza dough. Cheese+all the butter in the pastry dough makes this a heavy dish (3 people ate the first tart, and wanted something lighter afterwards). If you make the original recipe, I suggest serving with lots of salad. We are definitely going to make this again.
Rating: 5 stars
Rating: Unrated 03/28/2015
Made this recipe today for a potluck and it was a hit. The sorrel was not too overpowering and the spinach was a nice addition. Especially enjoyed the black pepper pate brisee. Would definitely make again.
Rating: Unrated
All Reviews for Spinach-Sorrel Tarts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach-Sorrel Tarts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
