Sorrel tart

Serves 6-8 Cakes, Bread and Pastries

Sorrel tart



  • approx. 500g sorrel (see Cook’s note)
  • 40g butter
  • 2 shallots, thinly sliced
  • 1 small garlic clove, thinly sliced
  • 2 eggs, plus 2 yolks
  • 200ml double cream

For the shortcrust pastry

  • 300g plain flour, plus extra for dusting
  • 150g unsalted butter, chilled


First, make the pastry case. Put the flour, butter and a good pinch of sea salt in a food processor and pulse until you have the consistency of breadcrumbs. With the motor running, steadily add 3–4tbsp cold water, stopping as soon as the dough comes together.

Remove the dough from the processor, knead it a couple of times, then wrap it in cling film or an alternative and transfer to the fridge for at least 30 minutes.

Remove the pastry from the fridge and allow it to come up to room temperature. Preheat the oven to 180C/ 160C F/Gas 4.

On a lightly floured surface, roll out the dough to a disc approx. 3mm thick and use this to line a 20cm tart tin, leaving an overhang. Prick the base, then line it with baking paper and baking beans. Bake for 20 minutes, then remove the beans and paper and return the tart case to the oven for 10–12 minutes until just golden. Remove the tart, but leave the oven on.

Strip the sorrel from its coarser stems. Give the leaves a rinse, then bundle them up and slice them into ribbons.

Set a large, heavy-based pan over a medium-high heat. Add the butter and, when it’s bubbling, add the shallots and garlic and a little salt and pepper. Soften the shallots for 3–4 minutes, stirring regularly, trying not to let them colour too much. Add the sorrel and stir for 2-3 minutes until it’s wilted, soft and silky. Remove the pan from the heat and allow the sorrel mixture to cool slightly for a few minutes.

In a jug or bowl, whisk together the eggs and egg yolks with the cream and a generous sprinkling of salt and a few grinds of pepper.

Stir the eggs and cream into the warm sorrel mixture until everything is really well combined. Pour the filling into the tart case, prod with a fork to even everything out and bake the tart for 25–30 minutes until the sorrel custard has risen and feels set to the touch.

Remove the tart from the oven and allow to cool in the tin for at least 20 minutes before serving.

COOK’S NOTE Your local greengrocer or farm shop should be able to order sorrel in for you, but if you can’t track any down, you can make substitute it for young spinach leaves and plenty of lemon zest.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.

Recipes and photographs taken from Outside: Recipes for a Wilder Way of Eating by Gill Meller, photography by Andrew Montgomery (Quadrille, £30).
Sorrel tart
Recipes and photographs taken from Outside: Recipes for a Wilder Way of Eating by Gill Meller, photography by Andrew Montgomery (Quadrille, £30).


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