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

Recipe by French Tart
READY IN: 1hr 15mins


  • Pastry
  • 150
  • 1
  • Filling
  • 250
    g baby spinach leaves
  • 50
  • parsley, basil, chives and tarragon (A small bunch each of herb)
  • 300
    ml single cream
  • salt and pepper, garlic and nutmeg
  • 300
    g goat's cheese


  • Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin.
  • Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly.
  • Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool.
  • To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6). Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves.