Delicious Living
Sorrel and Spring Onion Rustic Tart
  • 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
  • 1 egg yolk
  • 4 fresh thyme sprigs
  • 2 tablespoons olive oil
  • 1 cup finely chopped spring or green onions (about 2 bunches)
  • 1 medium leek (thinly sliced and rinsed)
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup plus 3 tablespoons chopped sorrel (or flat-leaf parsley), divided
  • 4 ounces fontina cheese (grated)

Sorrel and Spring Onion Rustic Tart

Amy Palanjian | Delicious Living
  • 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.


  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

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