Sweet Onion Tart with Nettles Sorrel Poached Egg
Ingredients
- 4 cups fresh nettle leaves, blanched in boiling water for a minute (this removes the "sting"), drained and roughly chopped
- 1 cup sorrel leaves, roughly chopped
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 1 clove garlic, peeled and minced
- 1 cup chicken stock
- 1 package store-bought puff pastry
- 3 tablespoons unsalted butter
- 3 cups onions, thinly sliced
- 1/2 teaspoon dried marjoram, divided
- salt, as needed
- 1 bay leaf
- 1 pinch red pepper flakes (optional)
- 4 large eggs
- 1 tablespoon white vinegar
- coarsely ground black pepper, to taste
Instructions
Sweet Onion Tart with Nettles, Sorrel & Poached Egg serves 4 original recipe by Food52.
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