Food and Travel Magazine | Sorrel tart
This slightly sour vegetable comes into its own mixed with garlic and cream – if you can’t find it, have a go with young spinach leaves and plenty of…
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Ingredients
- approx. 500g sorrel (see Cook’s note)
- 40g butter
- 2 shallots, thinly sliced
- 1 small garlic clove, thinly sliced
- 2 eggs, plus 2 yolks
- 200ml double cream
- 300g plain flour, plus extra for dusting
- 150g unsalted butter, chilled
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