We got a bunch of sorrel in our CSA box last week which is a vegetable I've used only once & that was for soup. With the long winter behind us we've had enough of soups for awhile & its not hot enough yet to want a cold soup (this what came up most often when looking for sorrel recipes). Luckily, Harmony Valley Farm has a chef on staff who share recipes for the vegetables they grow in their newsletters which can be found online. We searched that & found this tart.
The tart was a wonderful light dinner, a lot like a quiche but not as heavy or rich. The sorrel adds a lemony flavor but you could substitute spinach & perhaps a little lemon juice. The original recipe called for green garlic which we didn't have but we had lots of ramps which make a good substitution, you could also substitute leeks, shallots or green onions. We used a frozen store bought pie crust just to make this dinner come together quicker.
1 9-inch single pie crust
3 T unsalted butter
1/2 c ramp bulbs & stems, thinly sliced (we sliced the greens & threw them in with the sorrel too)
1 lg. bunch sorrel, cut into bite-sized pieces
1 c cream
1/4 c. Gruyere, grated
salt and pepper to taste
Preheat oven to 375 degrees. Prick the pie crust all over with a fork. Line the pie crust with foil and weigh down with uncooked rice or beans. Bake until golden brown, about 15 minutes. Carefully remove foil and beans.
In a skillet, melt butter. Add the ramp bulbs & stems. Cook for about 5 minutes. Add the sorrel and continue cooking over low heat. When the sorrel is completely
wilted, remove from heat and set aside. In a medium bowl, whisk the eggs and cream. Add half the cheese and the ramp sorrel mixture. Mix together and season with salt and pepper. Layer the other half of the cheese on the crust and pour the filling on top. Bake until set, about 35 minutes.