ingredients

1 roll of broken dough
180 g of fresh sorrel weighed hulled
100 g Boursin Garlic and Fine Herbs
1/2 cuil. to c. of caraway seeds
2 eggs
2 tbsp. to s. thick cream

Equipment

1 pie plate of 21-22 cm
1 glove
1 nonstick skillet
1 salad bowl

Steps

Step 1

In advance : with the dough unrolled on its paper, line the mold. Let the tower overflow without trimming it (photo). Place in the fridge and preheat the oven to 200 ° C (tea 6). Bake 10 min. With a gloved hand, gently squeeze the pie shell if it has swelled. Let cool.

At the same time : break up, throw the sorrel in the pan on high heat, stir. As soon as it softens a little, remove fire without waiting for it to lose its juice; pour it in the salad bowl. Add Boursin and crème fraîche, mix in cream. Add eggs, cumin, pepper to the mill, mix again.

2nd step

30 min before serving : pour the mixture over the crust. Put in approx. 25 min in the oven preheated to 200 ° C. Taste hot, warm or cold.

tips

Variant .

Prepare 6 tarts and bake for a short time: approx. 20 min.

For a nice color, add a slightly pungent note by sowing at the last moment chopped chives.

More festive: use puff pastry.

Practice . Serve for 3 people in a warm, whole snack with a green salad.