Ingredients

3 cups (750 mL) baby spinach 2 cups (500 mL) watercress, thick stems removed ⅓ cup (75 mL) chopped sorrel cup (50 mL) chopped Italian parsley 1 tbsp (15 mL) chopped chives cup (175 mL) crme frache 1 large egg 1 egg yolk Salt and freshly ground pepper One 9-inch (23-cm) tart shell, partially baked 2 cups (500 mL) baby arugula 1 tbsp (15 mL) extra virgin olive oil 1 tsp (5 mL) lemon juice 2 oz (60 g) sliced serrano ham, torn into ribbons 2 tbsp (25 mL) edible flower petals (optional)

Description

A Beautiful Way To Eat Your Greens Both Cooked And Raw, This Brilliant Green Tart Is Topped With A Loose Salad For An Artful Presentation (though Of Course You Can Serve The Salad On The Side If You Prefer). Sorrel Is A Lemony-tasting Green With Spinach-l

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