Sorrel and Spring Onion Rustic Tart

Sorrel and Spring Onion Rustic Tart

Spring is already starting to burst forth at local farmer’s market, so this Tart is the perfect seasonal appetizer to prepare for your first ‘outdoor’ gathering of the season!

  • Serves: 8 people
  • Calories per serving: 204

Available at markets in early spring, sorrel is slightly tart and a little lemony. Fontina is a soft cheese, so freeze for about 30 minutes before grating.


You will Need:

  • 1 cup (4 ounces) whole-wheat flour
  • ½ cup (2¼ ounces) all-purpose flour
  • ¾ teaspoon salt, divided
  • 4 tablespoons cold unsalted butter (cut into small pieces)
  • ¼ cup ice water
  • egg yolk
  • fresh thyme sprigs
  • 2 tablespoons olive oil
  • 1 cup finely chopped spring or green onions (about 2 bunches)
  • medium leek (thinly sliced and rinsed)
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup plus 3 tablespoonschopped sorrel (or flat-leaf parsley), divided
  • 4 ounces fontina cheese(grated)


  1. Whirl flours and ¼ teaspoon salt in a food processor until mixed. Add butter pieces. Pulse until butter forms pea-size pieces. Add water and egg yolk; pulse to form a dough. Turn dough out onto a lightly floured surface, and knead gently several times, adding a little more water if needed. Form dough into a ball and flatten into a disk. Wrap in plastic, and refrigerate for at least 20 minutes.
  2. Remove leaves from thyme sprigs. In a skillet, warm olive oil. Add thyme leaves, onions and leek, and cook over medium-low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat. Season with pepper and ½ teaspoon salt. Let cool a bit, and then stir in ¼ cup sorrel.
  3. Preheat oven to 425°. Place dough between two parchment papers. Roll into a rough 12- to 13-inch circle about ¼-inch thick. Remove top parchment. Place dough with bottom parchment onto a baking sheet. Spread cheese onto pastry, leaving a 2-inch border. Spread onion mixture on top. Fold border up.
  4. Bake tart for 15 minutes. Reduce oven heat to 350°, and bake until crust is golden, about 20–25 minutes. Just before serving, top tart with remaining 3 tablespoons sorrel.

PER SERVING: 204 cal, 12g fat (5g mono, 1g poly, 6g sat), 46mg chol, 280mg sodium, 20g carb (3g fiber, 1g sugars), 6g protein

By Amy Palanjian + Republished with permission by Delicious Living & The New Hope Blogger Network