Spinach- Sorrel Tarts
Created by Martha Stewart • marthastewart.comServes: 8 – 10 • Course: Appetizers & Soups • Diet: Vegetarian • Season(s): Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 1 1/2 teaspoons pepper, coarsely ground
- 1 stick cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 1/4 cup extra-virgin olive oil
- 3 1/2 cups thinly sliced onions
- 1 1/2 tablespoons garlic, minced
- pinch of red-pepper flakes
- 1/2 pound spinach, stems removed
- 1/2 pound sorrel
- all-purpose flour, for rolling
- coarse salt
- 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
Instructions
Black-pepper pâte brisée: Preheat oven to 400o, with rack in lowest position. Pulse flour, sugar, salt, and pepper in food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Drizzle ¼ cup ice water over mixture. Pulse until mixture holds together pressed between 2 fingers. If dough is too dry, add more water 1 tablespoon at a time. Shape dough into 2 disks, wrap in plastic wrap and refrigerate at least 1 hour.
Filling: Heat oil in a large sauté pan over medium heat. Cook onions, garlic, and red-pepper flakes until onions are softened and just starting to turn golden. Add spinach and sorrel, and cook until greens wilt. Let cool.
Assembly: Roll out each piece of dough to an 11x14 inch rectangle on lightly floured parchment, and transfer to 2 baking sheets. Divide filling between rectangles, leaving a 2 inch border all around. Fold in edges of dough. Refrigerate 1 tart, and bake the other until edges are golden, about 35 minutes. Place half the cheese on top of filling, and bake until cheese is melted, 5 minutes more. Bake remaining tart in same manner. Serve tarts warm or at room temperature.