I made this tart for the first time last month, but it’s actually been two years in the making.
The idea of using something like sorrel in a tart wasn’t even remotely on my radar until I read about it over on Tara’s blog (which is a must-read, if you haven’t already discovered it) almost two full years ago, and her excitement over this recipe was so infectious that I immediately started making plans for a sorrel patch of my own.
Maybe it was my anemic garden soil, but the seeds I sowed last spring didn’t turn into much of anything until this year, so my plans to try making this tart last summer were foiled. I know, I probably could have just gone out and bought some sorrel, but I didn’t, hence the two year wait.
Turns out, my sorrel patch is just the right size to provide exactly the amount of leaves required for one full recipe (thankfully, it regrows quickly, and I was able to make another one a few weeks later). I may have to consider expanding it so I can freeze the filling mixture for winter meals.