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Gruyere and Sorrel Tart -Tarte a l’Oseille et au Gruyuere Serve this as a main course at lunch, with a salad, or as a first course fro supper, with a light Gamay de Touraine alongside. 9 ounces sorrel rinsed ¼ cup milk ¼ cup Crème Fraiche or heavy whipping cream 2 large eggs 2 large egg yolks ¼ teaspoon sea salt and fresh ground pepper 1 10 ½ inch pre-baked pie shell 1 ½ cup grated Gruyere or Comte cheese Preheat the oven to 425 degrees Place the rinsed sorrel with the water still clinging to it in a medium heavy pan over medium heat. Cook covered until the sorrel melts, and turns an olive green, about 5 minutes. Stir it occasionally so it cooks evenly and continue cooking unit it gives up most of its liquid and turns to a thick puree, another 2-3 minutes. Remove pan from heat and set aside. In a medium bowl whisk together the mile and the cream fraiche. Add the whole eggs, one at a time, whisking until thoroughly blended. Then whisk in the egg yolks, one at a time. Season with the salt and pepper to taste. Place the pre-baked pastry shell, still in its pan on a baking sheet, spread the sorrel puree in the shell and top it with the cheese. Then pour in the egg mixture, carefully place the baking sheet in the center of the oven and bake until the tart is puffed and golden, 25-30 minutes. Notes: If sorrel is hard to find, use 1 pound fresh spinach. Steam it until it is completely tender drain and mince it, then season it with ¼ teaspoon freshly squeezed lemon juice and sea salt.
4 to 6 thin leeks or scallions 2 1/2 tablespoons unsalted butter 4-ounce bunch sorrel 1-teaspoon sea salt 1-cup half-and-half or whole milk 3 market eggs Freshly ground pepper 2 ounces fresh goat cheese
1. Preheat oven to 350. Thinly slice, and then chop the white parts of the leeks, going into the pale part of the greens the short way. You should have about 1 cup. Rinse them well. Melt the butter in an 8-inch skillet. Use some of it to brush the ½-cup ramkins, and then add the leeks to the skillet. Add
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