Sorrel and Spring Onion Rustic Tart

This recipe makes a flavorful and easy-to-assemble rustic tart, perfect for showcasing the fresh flavors of spring.

What You’ll Need:

For the Crust:

• 1 cup (4 ounces) whole-wheat flour
• ½ cup (2¼ ounces) all-purpose flour
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter (cut into small pieces)
• ¼ cup ice water
• 1 egg yolk

For the Filling:

• 2 tablespoons olive oil
• 4 fresh thyme sprigs (leaves removed)
• 1 cup finely chopped spring onions or green onions (about 2 bunches)
• 1 medium leek (thinly sliced and thoroughly rinsed)
• ½ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ¼ cup plus 3 tablespoons chopped sorrel (or flat-leaf parsley), divided
• 4 ounces Fontina cheese (grated)

Let’s Get Cooking:

Making the Crust:

1. Combine Dry Ingredients: In a food processor, pulse the whole-wheat flour, all-purpose flour, and ¼ teaspoon of salt until well combined.
2. Add Butter: Add the cold butter pieces to the food processor. Pulse until the butter is broken down into small, pea-sized pieces.
3. Add Wet Ingredients: Add the ice water and egg yolk to the food processor. Pulse just until the dough starts to come together. It should form a shaggy ball.
4. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it forms a smooth ball. If the dough seems too dry, add a tiny bit more ice water.
5. Chill the Dough: Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 20 minutes. This helps the crust become easier to roll.

Preparing the Filling:

1. Infuse the Oil: Remove the leaves from the thyme sprigs. Warm the olive oil in a skillet over medium-low heat. Add the thyme leaves and cook for about 1 minute until fragrant.
2. Sauté the Vegetables: Add the chopped spring onions and sliced leek to the skillet. Cook over medium-low heat, stirring occasionally, until they are soft and translucent (about 10 minutes).
3. Season and Cool: Remove the skillet from the heat. Season the vegetables with the remaining ½ teaspoon of salt and the black pepper. Let the mixture cool slightly.
4. Add Sorrel: Once the vegetable mixture has cooled a bit, stir in ¼ cup of the chopped sorrel (or parsley).

Assembling and Baking the Tart:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Roll Out the Dough: Place the chilled dough between two sheets of parchment paper. Roll it out into a roughly 12 to 13-inch circle that is about ¼-inch thick.
3. Transfer to Baking Sheet: Remove the top sheet of parchment paper. Carefully slide the dough (still on the bottom parchment paper) onto a baking sheet.
4. Add Cheese: Sprinkle the grated Fontina cheese evenly over the pastry dough, leaving a 2-inch border around the edge.
5. Add Onion Mixture: Spread the cooled spring onion and leek mixture evenly over the cheese.
6. Fold the Crust: Gently fold the 2-inch border of the pastry crust up and over the edges of the filling, pleating it as you go to create a rustic look.
7. Bake: Bake the tart for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking until the crust is golden brown, about 20 to 25 minutes more.
8. Finish and Serve: Just before serving, sprinkle the remaining 3 tablespoons of fresh sorrel (or parsley) over the top of the warm tart.

Enjoy this delightful vegetarian tart that celebrates the fresh flavors of spring!

Nutrition Information (Per Serving, approximately): 204 calories, 12g fat, 46mg cholesterol, 280mg sodium, 20g carbohydrates, 3g fiber, 1g sugars, 6g protein.