Ingredients

• 2 tablespoons butter
• 2 shallots , thinly sliced
• 1 large onion , thinly sliced
• 3 cloves garlic , minced
• 1 teaspoon salt
• 0.25 cups dry white wine
• 3 tablespoons all-purpose flour
• 1 cup fresh wood sorrel leaves , flowers and pods only
• 4 eggs
• 2 cups heavy cream
• 2 teaspoons ground black pepper
• 1 cup grated Gruyere cheese
• 0.5 cups grated Parmesan cheese
• 1 , 9 inch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter over medium-low heat in a skillet. Cook and stir shallots and onion in butter until softened and translucent, about 5 minutes. Add garlic; cook and stir 1 to 2 minutes. Season with salt.
3. 3 Increase heat to medium. Pour white wine into the skillet and cook until evaporated. Stir in flour. Add sorrel and stir constantly for 1 minute. Remove from heat and let cool.
4. 4 While sorrel mixture is cooling, whisk together eggs, heavy cream, and black pepper in a large bowl.
5. 5 Combine sorrel mixture with egg mixture, 1/2 Gruyere cheese, and 1/2 Parmesan cheese. Pour mixture into the prepared pie crust. Top with remaining 1/2 Gruyere cheese and 1/2 Parmesan cheese.
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean and tart is firm, about 1 hour.

Nutrition per serving