It’s been a grey, overcast day as I gather sorrel and other wild edible greens during a short walk to stretch my legs. Back home in the kitchen, I want something that’s quick, delicious and warming. Well, look no further than this sorrel and wild green recipe. Perfect for that drizzly spring day.
I often add a small handful of sorrel and other wild greens such as ramsons to the flour and butter in the food processor when making the pastry.
For the pastry:
- 250g plain flour (I like to use ½ white ½ wholemeal)
- ½ teaspoon baking powder
- 125g butter
- 1 egg
- 1 tablespoon cold water
For the filling:
- 500g baby new potatoes
- 2+2 tablespoons olive oil
- Salt and pepper
- 2 onions, peeled and finely sliced
- 100g wild greens, washed and finely sliced (ground elder, nettle, ramsons, bittercress, hogweed shoots, green alkanet, sorrel, stitchwort, navelwort etc.)
- 70g mature cheddar, grated
- 200g double cream
- 2 eggs
- 6 x 12cm loose-based tartlet tins
- Preheat the oven to gas mark 6 or 200ºC. par boil the potatoes for 10 minutes, drain, halve or quarter, then put in a roasting tin with 2 tablespoons oil, season with salt and pepper. Roast for 30 minutes and leave to cool.
- Make the pastry by either putting the flour, baking powder and butter in a food processor and blitzing until the mixture resembles breadcrumbs, or do it by hand. Add the egg and water and pulse until the mixture just begins to clump, then remove and bring together with your hands
- Divide the pastry into 6 even-sized pieces and roll out each one to fit the tins. Line the tins with the pastry and place in the fridge to chill until required.
- Gently fry the onions with the remaining 2 tablespoons oil, stirring occasionally until they are really soft and gently coloured. Leave to cool.
- Whisk the eggs and cream together and season with freshly ground black pepper.
- Reduce the oven to gas mark 4 or 180ºC
- To assemble the tartlets: divide the onions between the tins then pour over half the egg mixture. Add the potatoes, prepared greens and cheese, then pour in the remaining egg/cream.
- Bake in the oven for 25-30 minutes or until the filling is set and golden. Serve warm.