Sorrel-Onion Tart

Page 244

| Course Type: Main Courses

(1 review)

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This was good enough, but should be better.

- We found it very buttery. Think I might cook the onions in olive oil, rather than butter. I did reduce the amount of butter here, but not enough.

- If I do this again, I don't think I'd cook the sorrel at all. I like the sour taste of fresh sorrel. (It goes well with an eggy-creamy mixture. Try some sliced sorrel wrapped in an omelet.) After it's cooked down, not much of the sparkly flavor remains.

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