In what may be a first in Eat the Revolution history, today’s recipe is a two-fer. We are celebrating *both* sorrel (24 Frimaire) and pine nuts (26 Frimaire). To do so, we are skipping over heather, reeds and crickets.

I’m adapting a Bon Apetit recipe for a Shallot Tarte Tatin. I was surprised to see sorrel so late in the season, but it apparently grows heartily from spring to very late fall. And, indeed, there was some at the grocery store. Wikipedia says that U.S. harvesting of pine nuts is limited to Native American Tribes. At the Great Basin National Park in Nevada, all are allowed to harvest pine nuts, provided they harvest 25 pounds or less.

Sorrel and Pine Nut Tarte Tatin 

1 tbs of pine nuts, toasted

6 large shallots

2 tsp vegetable oil

1/4 cup balsamic vinegar

1 tsp sugar

3 tbs butter, divided

1 package frozen puff pastry

8 ounces mushrooms, chopped

1 garlic clove

3 ounces burrata

1/4 cup sorrel

1 cup baby arugula

2 tbs shaved Parmesan

1 lemon wedge

Preheat the oven to 400. In a small baking sheet, toss the peeled shallots with some olive oil, salt and pepper. Roast for 20 minutes. While those are roasting, toast the pine nuts for a few minutes in a dry pan. In a small pan that can be transferred to the oven, simmer the vinegar and sugar for about 5 minutes and then add in a tablespoon of butter and remove it from the heat. Place the roasted shallots in the vinegar sauce.

Roll out the puff pastry (don’t use both layers if you bought a box with two). Cut out a circle slightly bigger than the shallot/vinegar pan and place it over the shallots. Bake for 25-30 minutes.

While that is cooking, heat two tablespoons of butter in a medium skillet and cook the garlic and mushrooms for about 5 minutes. Add the sorrel and cook for another three minutes. Season with salt and pepper. When the pastry is finished cooking, invert it onto a plate and arrange the mushroom/sorrel mixture on top. Then, strew the Parmesan, burrata, arugula and nuts. Drizzle some olive oil and lemon juice and salt, if needed.