The sorrel tart was a huge success! I made it with green onion and shallot. It had a wonderful lemony flavor, very delicate and so different from the spinach quiche I make, though the recipes look quite similar.
I served smashed new potatoes and a green salad on the side. I reserved a few of the sorrel leaves for the salad, added some arugula, an heirloom tomato, radish, avocado, cucumber, and goat cheese. It was so good it almost didn’t need a dressing; but I served it with a homemade Italian vinaigrette with a dash of lime. A great showcase of our late-summer farmer’s market haul. We popped open a bottle of white wine, a crisp Savignon Blanc that was perfect.
The only negative was that it took me forever to pull it all together and poor Sophia was cranky gassy and poor Dom was stuck trying to soothe her. But I seemed forgiven for making him mind the screaming baby when we sat down to eat.
And sorrel is my favorite new ingredient. I’ll be buying more in the future.