Little Wild Sorrel and Herb Tarts With Melted Goat’s Cheese

I remember the first time I tasted sorrel. It was on a foraging trip with my grandmother in the English countryside. We were searching for mushrooms, but she paused, pointing to a patch of bright green, arrow-shaped leaves. “Taste this,” she urged, and I tentatively nibbled. That initial burst of lemony tang was a revelation, a flavor so bright and unexpected. From then on, sorrel became synonymous with those sunny, carefree days, and I’ve sought out ways to showcase its unique vibrancy ever since. These little tarts, with their earthy herbs and creamy goat cheese, are a perfect tribute to that memory.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 6 Little Tarts
• Dietary Type: Vegetarian

Ingredients

For the Pastry:

• 225g plain flour
• 150g butter
• 1 egg

For the Filling:

• 250g baby spinach leaves
• 50g sorrel leaves
• Small bunch each of fresh parsley, basil, chives, and tarragon
• 1 garlic clove
• 2 eggs
• 300ml single cream
• Salt and pepper, to taste
• Pinch of grated nutmeg
• 300g goat’s cheese

Equipment Needed

• Six individual tart tins or one large tart tin
• Mixing bowls
• Rolling pin
• Frying pan
• Oven tray

Instructions

1. Preheat the oven to 170°C (325°F, Gas Mark 3).

2. Prepare the pastry: In a large mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Bind the mixture together with the egg to form a dough. Wrap the dough in cling film and allow it to rest in the refrigerator for at least 30 minutes. This resting period is crucial for preventing the pastry from shrinking during baking and gives it a more tender texture.

3. Roll out the pastry: Lightly flour a clean work surface. Roll out the chilled pastry to a thickness of about 3mm. Carefully line six individual tart tins or one large tart tin with the pastry. Trim off any excess pastry from the edges and prick the base of the pastry with a fork to prevent it from puffing up during baking.

4. Prepare the greens: Thoroughly wash the spinach, sorrel, and herbs. Dry them well using a salad spinner or clean kitchen towel. Shred the spinach and sorrel leaves into smaller pieces.

5. Sauté the spinach and sorrel: Heat a small amount of oil (olive or vegetable oil works well) in a frying pan over medium heat. Add the shredded spinach and sorrel and stir-fry until they collapse and wilt down. This will only take a few minutes. Remove the cooked greens from the pan and spread them out on a plate to cool quickly. This helps to prevent the greens from becoming soggy in the tarts.

6. Make the filling: Chop the parsley, basil, chives, and tarragon finely. Crush or mince the garlic clove. In a mixing bowl, whisk together the eggs and single cream. Add the chopped herbs, crushed garlic, and the cooled spinach and sorrel mixture. Season generously with salt, pepper, and a pinch of grated nutmeg.

7. Assemble the tarts: Spoon the filling mixture evenly into the prepared tart shells. Be careful not to overfill them.

8. Bake the tarts: Place the tarts in the preheated oven and bake for 15-20 minutes, or until the egg mixture is just set but still slightly wobbly. The filling should not be fully cooked at this stage. Allow the tarts to cool slightly in the tins.

9. Add the goat’s cheese: Carefully remove the tarts from the tins and place them on an oven tray. Increase the oven temperature to 200°C (400°F, Gas Mark 6). Place a thick slice of goat’s cheese on top of each tart.

10. Melt the cheese: Return the tarts to the oven and bake for another 10 minutes, or until the goat’s cheese is melted and lightly golden brown.

11. Serve: Serve the tarts warm or at room temperature on a bed of lightly dressed salad leaves.

Expert Tips & Tricks

• For an even richer flavor, use crème fraîche instead of single cream.
• If you’re using a large tart tin, you may need to bake the tart for a longer period of time. Keep an eye on it and check for doneness by inserting a knife into the center – it should come out clean.
• To prevent the pastry from becoming soggy, you can blind bake the tart shells before adding the filling. To do this, line the pastry-lined tins with parchment paper and fill with baking beans or rice. Bake for 10-15 minutes, then remove the paper and beans and bake for another 5-10 minutes until the pastry is lightly golden.
• The goat’s cheese can be substituted with feta or ricotta cheese, depending on your preference.
• If you can’t find sorrel, you can use lemon juice to add a similar tang to the filling. Add about a tablespoon of lemon juice to the egg and cream mixture.
• For a deeper, earthier flavour, try adding some sautéed mushrooms to the filling along with the spinach and sorrel.
• To prevent the pastry from sticking, lightly grease the tart tins before lining them with the pastry.

Serving & Storage Suggestions

These little tarts are best served warm or at room temperature. They make a fantastic appetizer, light lunch, or picnic treat. Garnish with a sprig of fresh herb, such as parsley or chives, for added visual appeal. Pair them with a simple green salad dressed with a light vinaigrette and a glass of crisp, chilled white wine, such as Chablis or Chardonnay.

Leftover tarts can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, warm them in a preheated oven at 170°C (325°F) for 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the pastry may become slightly soggy. These tarts do not freeze well, as the pastry can become crumbly and the filling may separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	671 kcal	34%
Total Fat	48g	73%
Saturated Fat	30g	148%
Cholesterol	230mg	77%
Sodium	489mg	20%
Total Carbohydrate	41g	14%
Dietary Fiber	2g	8%
Sugars	2g	4%
Protein	22g	44%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pastry recipe or store-bought gluten-free pastry for a gluten-free version of these tarts.
• Dairy-Free: While goat cheese is the star here, try using a dairy-free cream cheese alternative mixed with nutritional yeast to mimic the cheesy flavour. Replace single cream with coconut cream or cashew cream.
• Seasonal Greens: Experiment with different seasonal greens and herbs. In the spring, try adding wild garlic or nettles. In the autumn, use kale or chard instead of spinach.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a subtle spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I make the pastry ahead of time?
A: Yes, you can make the pastry up to 2 days in advance. Wrap it tightly in cling film and store it in the refrigerator. Allow it to come to room temperature slightly before rolling it out.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferable for their vibrant flavor, you can use dried herbs if necessary. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: Can I freeze these tarts?
A: It is not recommended to freeze these tarts, as the pastry can become crumbly and the filling may separate upon thawing.

Q: How can I tell if the tarts are done?
A: The tarts are done when the egg mixture is just set but still slightly wobbly in the center. The goat’s cheese should be melted and lightly golden brown.

Q: What if I don’t have individual tart tins?
A: You can use one large tart tin instead. You may need to adjust the baking time accordingly.

Final Thoughts

These Little Wild Sorrel and Herb Tarts with Melted Goat’s Cheese are a delightful celebration of fresh, seasonal ingredients. The tangy sorrel, earthy herbs, and creamy goat cheese create a harmonious blend of flavors that will tantalize your taste buds. I encourage you to try this recipe and experience the magic of sorrel for yourself. Don’t be afraid to experiment with different herbs and greens to create your own unique variation. And please, share your feedback – I’d love to hear how your tarts turn out! Bon appétit!