Sweet Onion Tart with Nettles, Sorrel & Poached Egg

Name: Sweet Onion Tart with Nettles, Sorrel & Poached Egg
Ingredients: 4 cups fresh nettle leaves, blanched in boiling water for a minute (this removes the “sting”), drained and roughly chopped; 1 cup sorrel leaves, roughly chopped; 1 tablespoon olive oil; 1 shallots, minced; 1 clove garlic, peeled and minced; 1 cup chicken stock; 1 package store-bought puff pastry; .75 teaspoon dried marjoram, divided; 3 tablespoons unsalted butter; 3 cups onions, thinly slices; salt, as needed; 1 bay leaf; 1 pinch red pepper flakes (optional); 4 eggs; 1 tablespoon white vinegar; coarsely ground black pepper, to taste

www.sippitysup.com

View full recipe on www.sippitysup.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sippitysup.com.

Share this recipe:

Cooking tools:

Ingredients

4 cups fresh nettle leaves, blanched in boiling water for a minute (this removes the “sting”), drained and roughly chopped
1 cup sorrel leaves, roughly chopped
1 tablespoon olive oil
1 shallots, minced
1 clove garlic, peeled and minced
1 cup chicken stock
1 package store-bought puff pastry
.75 teaspoon dried marjoram, divided
3 tablespoons unsalted butter
3 cups onions, thinly slices
salt, as needed
1 bay leaf
1 pinch red pepper flakes (optional)
4 eggs
1 tablespoon white vinegar
coarsely ground black pepper, to taste