SPINACH AND ONION TART
Steps:
- In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes. Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid. Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool. Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes. Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders. Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes. Remove pastry from oven, and transfer to a wire rack to cool. Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry. Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes. Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Brian L
[email protected]I wasn't sure how this tart would turn out, but I was pleasantly surprised. It was very flavorful and the crust was perfect.
Christian Lopez
[email protected]This tart was very easy to make and it turned out beautifully. I will definitely be making it again.
Arehanna Barnett
[email protected]I made this tart for a brunch party and it was a huge success. Everyone loved it!
Zaid ChaudHary
[email protected]This tart was a bit too sweet for my taste, but otherwise it was very good.
Jami Stevens
[email protected]I've made this tart several times and it always turns out perfectly. It's a great recipe to have on hand.
Saud sania
[email protected]This tart was just okay. It wasn't bad, but it wasn't great either.
Rai Star
[email protected]I made this tart for a potluck and it was a big hit. I will definitely be making it again.
JAYASH ADNAN
[email protected]This tart was a bit time-consuming to make, but it was worth it. It was absolutely delicious.
TOD WALTER
[email protected]I was disappointed with this tart. The crust was soggy and the filling was bland.
Jah'swill Centurion
[email protected]This tart was easy to make and very tasty. I would definitely recommend it.
Sylvester Kalilu
[email protected]I've made this tart several times and it always turns out great. It's a favorite of my family and friends.
Ahmed Katamesh
[email protected]This tart was a bit too salty for my taste, but otherwise it was very good.
Vibezzwith Quratulain
[email protected]I made this tart for a party and it was a hit. Everyone loved it!
David Heydon
[email protected]This tart was a great way to use up some leftover spinach and onions. It was easy to make and turned out delicious. The crust was flaky and the filling was creamy and flavorful.