Sorrel is another old fashioned green that is actually a hardy herb. Usually called French sorrel to distinguish it from a sorrel known as dock that may also be used in cooking, it has a lemony taste that makes it good with fish. It is used by the French for ragouts, sauces, and soups. I have made a creamy sauce with it to drizzle over salmon. But this lovely, light tart uses it with caramelized red onions and makes a delicious offering for brunch or a simple supper. I adapted the recipe as shown on www.epicurious.com for use as a lower carb dish by using Phyllo pastry sheet layers instead of a traditional tart crust.
Caramelized Onion and Sorrel Tart
1/2 package of Phyllo sheets
4 tablespoons butter, divided
1 large red onion, thinly sliced
1/2 teaspoon salt
8 ounces sorrel leaves
2 large eggs
1 cup heavy cream
2 ounces Gruyère cheese, grated
In a 10 inch tart pan, layer the Phyllo sheets one at a time, spraying each with cooking spray before adding the next.
Melt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cook until onion softens and begins to caramelize, stirring often.
While the onion is cooking, cut off the stems of the sorrel leaves and roughly chop the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls, tossing as they cook down to almost nothing. 3 to 4 minutes.
Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.
Preheat the oven to 375°F. Sprinkle remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and golden brown, about 35 to 40 minutes. Serve the tart while it is hot. .
Epicurious based the tart on a recipe from Richard Olney’s Simple French Food.