Wild Green Sorrel Tart
According to my Danish friend Tue, this is what green tastes like!
The colour and flavour of this tart is heavenly! Fresh sorrel leaves add a wonderful lemony tang to desserts and savoury dishes. I used Common Sorrel (Rumex acetosa) for this recipe, but you could use cultivated sorrel or a different wild variety that grows abundantly in your area.
Here I share the recipe. Common sorrel is also one of the plants I cover in my book; Wild Food Foraging in Cornwall and the Isles of Scilly and on Spring Foraging Courses. It is also in my Wild and Sweet cookbook, along with this step-by-step recipe.
Wild Sorrel Tart recipe
I remember squatting in a field in West Cornwall and plucking fresh sorrel leaves from amongst the grass. Stuffing them in my pockets, I scurried away to trial another mouth-watering sweet sorrel tart. Here’s my winning version. Rich and tangy, it is perfect served on its own.
You'll find the full, step-by-step recipe in my book Wild and Sweet (page 56) along with two more sorrel recipes amongst 101 wild, seasonal desserts to forage and make.
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Tags: common sorrel, Rumex acetosa, sorrel, spring recipe, sweet wilds, tart recipe, wild sorrel