| Prep: 25 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 10g | 25g |
| sugars | fibre | protein | salt |
| 2g | 1g | 12g | 0.5g |
Every so often, a dish comes into your life that feels both comforting and refreshing, indulgent and healthy, complex yet simple – that’s exactly what the Sorrel and Goat Cheese Tart is. Born from a love of fresh, vibrant flavors and a deep respect for culinary nutrition, this delightful tart is one that I find myself turning to again and again.
The Flavor Fusion
As a Californian, the blend of local sorrel leaves and silky goat cheese is something I find tantalizing, embracing the fusion of health-conscious food of the West Coast and comforting, indulgent flavors commonly associated with classic American dishes. It’s much like the savory-sweet flair of an avocado toast (perhaps with a sprinkle of goat cheese) and the light, tangy zest of a fresh salad with a citrus-infused dressing.
Health Benefits and Taste
The health benefits of the Sorrel and Goat Cheese Tart are as compelling as its unique taste. Sorrel is high in vitamin A, vitamin C, and certain minerals like magnesium, which, according to Healthline, are essential for the body’s general well-being. It also brings a light, tangy taste that balances the creamy texture and robust flavor of the goat cheese. The additional richness from the half-and-half, eggs, and honey – coupled with a lively hint of lemon zest – brings a multi-faceted taste that makes this tart so special.
Perfect Pairings
This tart shares similarities with classic quiches, with its base of eggs and cream, elevated by the fresh hint of sorrel. Yet it stands out by swapping traditional cheddar for tangy goat cheese, and integrating unexpected accents like honey and lemon zest. It makes a wholesome breakfast when paired with a fresh fruit salad or a light lunch offering along with a crisp kale salad from Bon Appétit. For dinner, try it alongside a roasted chicken from Wine Country with a glass of refreshing white wine, and indulge in a taste of the countryside right from your own kitchen.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 4-5 tablespoons ice water
- 2 cups fresh sorrel leaves, washed and chopped
- 1 cup fresh goat cheese, crumbled
- 3 large eggs
- 1 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon honey
- 1 teaspoon lemon zest
Method
Step One
Combine all-purpose flour, unsalted butter, and salt in a large bowl. Rub the butter into the flour using your fingers until the mixture resembles coarse breadcrumbs. Add ice water, one tablespoon at a time, and knead the dough until it comes together into a ball. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Step Two
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). On a lightly floured surface, roll out the dough into a 12-inch round. Transfer the dough to a 9-inch tart pan. Trim any excess dough hanging over the edges. Prick the bottom of the dough all over with a fork, then line the dough with a piece of parchment paper. Fill the lined dough with pie weights or dried beans.
Step Three
Bake the tart shell in the preheated oven for 20 minutes. Carefully remove the weights and paper, then bake for an additional 10 minutes, or until golden. Remove the tart shell from the oven and let it cool.
Step Four
While the tart shell is cooling, prepare the filling. In a medium bowl, combine fresh sorrel leaves, crumbled goat cheese, large eggs, half-and-half, freshly ground black pepper, sea salt, honey, and lemon zest. Whisk everything together until well combined.
Step Five
Pour the sorrel and cheese mixture into the cooled tart shell. Return the tart to the oven and bake for 25 to 30 minutes, or until the filling is set and the top is lightly golden.
Step Six
Remove the tart from the oven and let it cool for a few minutes before slicing and serving. Enjoy your Sorrel and Goat Cheese Tart warm or at room temperature. Remember, this tart can also be refrigerated and enjoyed cold.
