The Wild Sorrel season is a thing to cherish. It has such a unique flavour; the leaves contain Oxalic acid, giving them a lemony sourness that makes the mouth water with a burst of juicy tang. As with all Sorrels, one has to be careful not to eat too much, but these little Sheep Sorrel leaves are great in light, summery tarts and salads.
500g pack of shortcrust pastry
About 15 Asparagus spears, depending on size
A handful of wild Sheep sorrel leaves
The zest of half a lemon
75g Goat's cheese
200ml Single cream
50g Finely grated Parmesan
Salt and pepper
Garlic mustard flowers, to serve (optional)
1 Heat oven to 200C/fan 180C/gas 6. Line a 22cm tart tin with pastry (don't trim off any excess), then blind bake for 20 minutes (remove the parchment and baking beans after 15 mins). Allow to cool, then carefully trim off the overhanging pastry with a knife.
2 Reduce the oven to 180C/fan 160C/ gas 4. Arrange the Asparagus on the pastry base, making sure that the spears aren't sitting too close together. Crumble the Goat's cheese between the gaps, then scatter over the sorrel leaves and lemon zest.
3 Whisk the eggs and cream with a pinch of salt and pepper. Stir in the Parmesan, then carefully pour into the tart case. Any Asparagus or sorrel tips that are poking above the surface should be pushed back under (otherwise they might catch and burn). Bake for 30 minutes, then serve warm or cold with a flourish of Garlic mustard flowers.